Macadamia crusted marlin w/ plum wine beurre rouge

6 Servings

Ingredients

QuantityIngredient
2poundsUnsalted butter, cut in 1 Tbsp pcs
½Bottle Japanese Plum Wine, (1/2 of a fifth)
cupBurgundy
cupRed wine vinegar
2tablespoonsShallot, chopped
2teaspoonsBlack peppercorns
1Bay leaf
1Orange, juice and zest only
1teaspoonFresh ginger, grated
½cupRed onion, diced
1Jalapeno, seeded and minced
1teaspoonGarlic, chopped
¼teaspoonGround coriander
¼teaspoonGround cumin
1teaspoonSalt
¼teaspoonBlack pepper
1tablespoonRed wine vinegar
¼cupOlive oil
½Pineapple, diced
½cupRed bell pepper, diced
2tablespoonsCilantro, chopped
¼poundsButter
6Striped marlin filets, 3/8\"-1/2\" thick
1cupMacadamia nuts
Cooked rice for serving

Directions

PLUM WINE BEURRE ROUGE

PINEAPPLE SALSA

MACADAMIA CRUSTED MARLIN

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