Macadamia crusted marlin w/ plum wine beurre rouge

Yield: 6 Servings

Measure Ingredient
2 pounds Unsalted butter, cut in 1 Tbsp pcs
½ \N Bottle Japanese Plum Wine, (1/2 of a fifth)
1½ cup Burgundy
1¼ cup Red wine vinegar
2 tablespoons Shallot, chopped
2 teaspoons Black peppercorns
1 \N Bay leaf
1 \N Orange, juice and zest only
1 teaspoon Fresh ginger, grated
½ cup Red onion, diced
1 \N Jalapeno, seeded and minced
1 teaspoon Garlic, chopped
¼ teaspoon Ground coriander
¼ teaspoon Ground cumin
1 teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Red wine vinegar
¼ cup Olive oil
½ \N Pineapple, diced
½ cup Red bell pepper, diced
2 tablespoons Cilantro, chopped
¼ pounds Butter
6 \N Striped marlin filets, 3/8\"-1/2\" thick
1 cup Macadamia nuts
\N \N Cooked rice for serving




Entire recipe is: Macadamia Crusted Marlin w/ Plum Wine Beurre Rouge and Pineapple Salsa

Plum Wine Beurre Rouge: Boil all the above ingredients EXCEPT BUTTER, in a non-reactive saucepan over high heat until nearly a syrup. Reduce to medium heat, then whisk in butter 1 Tbsp at a time until all 2 pounds have been incorporated. Remove from heat. Pass through a fine sieve and keep warm.

Pineapple Salsa: Combine all ingredients EXCEPT pineapple, red bell pepper, and cilantro. Combine and set aside while chopping fruit. Add fruit to mixture and mix well.

Macadamia Crusted Marlin:

Grind macadamia nuts in a food processor. Use pinches of dry bread crumbs to prevent dumping. Smear each filet of marlin with butter to coat one side. Press the buttered side into the ground macadamia nuts, and place in a hot skillet, nut side down, with 1 tablespoon butter until golden brown.

Flip over to finish cooking.

On each serving plate, ladle the beurre rouge in a thin layer covering the entire plate. Place a mound of steamed rice in the center. Place the marlin on the rice. Top with a spoonful of salsa. Garnish with pineapple leaves.

Recipe by: Chef Alvin Binuys, Chef/Owner, Ponti Seafood Grill, Seattle Posted to MC-Recipe Digest V1 #569 by Rooby <MsRooby@...> on Apr 15, 1997

Similar recipes