Macadamia Crusted Marlin With Plum Wine Beurre Rouge

Recipe Ingredients

		Plum Wine Beurre Rouge
2 lbs	908g / 32oz	Unsalted butter - cut in 1 tbsp pcs
1/2		Japanese plum wine - (1/2 of a fifth)
1 1/2 cups	355ml	Burgundy
1 1/4 cups	296ml	Red wine vinegar
2 tablespoons	30ml	Shallot - chopped
2 teaspoons	10ml	Black peppercorns
1		Bay leaf
1		Orange - juice and zest only
1 teaspoon	5ml	Fresh ginger - grated
		Pineapple Salsa
1/2 cup	31g / 1.1oz	Red onion - diced
1		Jalapeno - seeded and minced
1 teaspoon	5ml	Garlic - chopped
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cumin
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1 tablespoon	15ml	Red wine vinegar
1/4 cup	59ml	Olive oil
1/2		Pineapple - diced
1/2 cup	73g / 2.6oz	Red bell pepper - diced
2 tablespoons	30ml	Cilantro - chopped
		Macadamia Crusted Marlin
1/4 lb	113g / 4oz	Butter
6		Striped marlin filets - 3/8"-1/2" thick
1 cup	237ml	Macadamia nuts
		(plus cooked rice for serving)

Recipe Instructions

Entire recipe is: Macadamia Crusted Marlin with 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.

Source:
Chef Alvin Binuys, Chef/Owner, Ponti Seafood Grill, Seattle

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