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 |
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