Recipe - Macadamia Crusted Marlin W Plum Wine Beurre Rouge

PLUM WINE BEURRE ROUGE
2 pound Unsalted butter, cut in 1
Tbsp pcs
One half Bottle Japanese Plum Wine,
(One half of a fifth)
1 One half cup Burgundy
1 One fourth cup Red wine vinegar
2 tablespoon Shallot, chopped
2 teaspoon Black peppercorns
1 Bay leaf
1 Orange, juice and zest only
1 teaspoon Fresh ginger, grated

PINEAPPLE SALSA
One half cup Red onion, minced
1 Jalapeno, seeded and minced
1 teaspoon Garlic, chopped
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cumin
1 teaspoon Salt
One fourth teaspoon Black pepper
1 tablespoon Red wine vinegar
One fourth cup Olive oil
One half Pineapple, minced
One half cup Red bell pepper, minced
2 tablespoon Cilantro, chopped

MACADAMIA CRUSTED MARLIN
One fourth pound Butter
6 Striped marlin filets,
3/8"1/2" thick
1 cup Macadamia nuts
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
nonreactive 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 MCRecipe Digest V1 #569 by Rooby MsRooby@sprintmail.com on Apr
15, 1997