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Gold Medal Wine Club
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Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Lynn and Don's Tilapia Piccata

LynnDon


Ingredients

4 Tilapia filets
Freshly ground black pepper
2 large egg whites
2/3 cup seasoned breadcrumbs
Olive Oil spray
1 Tbs. butter
Juice of 1 lemon, lemon halves reserved
¼ cup dry white wine
½ cup fat free chicken broth
1 Tbs. capers, drained
Sliced lemon, for serving
2 Tbs. chopped fresh parsley, for serving


Instructions

In a shallow bowl, beat the egg whites. Place the breadcrumbs in another dish. Dip each fish filet in the egg whites, then the breadcrumbs. Heat a large sauté pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through. Set aside on a platter in a warm oven until you make the sauce. Over medium heat in the same pan, melt butter, add the lemon juice, wine, chicken broth, and the reserved lemon halves, salt, and pepper and bring to a boil. Boil over high heat until the liquid is reduced to half, about 3-4 minutes. Discard the lemon halves, add the capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.



    Suggested Pairings

  1. Moone Tsai
    2012 Chardonnay
    Moone Tsai
    Bald Mountain Vineyard
    Napa Valley

    $60.00

    $60.00
    95 - Connoisseurs' Guide
    id: 2513
    Platinum
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