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  • Macadamia Crusted Marlin With Plum Wine Beurre Rouge

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    Macadamia Crusted Marlin With Plum Wine Beurre Rouge
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Unsalted butter, cut in 1 Tbsp pieces
    • 1/2 bot Japanese Plum Wine, (1/2 of a fifth)
    • 1 1/2 c. Burgundy
    • 1 1/4 c. Red wine vinegar
    • 2 Tbsp. Shallot, minced
    • 2 tsp Black peppercorns
    • 1 x Bay leaf
    • 1 x Orange, juice and zest only
    • 1 tsp Fresh ginger, grated
    • 1/2 c. Red onion, diced
    • 1 x Jalapeno, seeded and chopped
    • 1 tsp Garlic, minced
    • 1/4 tsp Grnd coriander
    • 1/4 tsp Grnd cumin
    • 1 tsp Salt
    • 1/4 tsp Black pepper
    • 1 Tbsp. Red wine vinegar
    • 1/4 c. Extra virgin olive oil
    • 1/2 x Pineapple, diced
    • 1/2 c. Red bell pepper, diced
    • 2 Tbsp. Cilantro, minced
    • 1/4 lb Butter
    • 6 x Striped marlin filets, 3/8"-1/2" thick
    • 1 c. Macadamia nuts Cooked rice for serving

    Directions

    1. Entire recipe is: Macadamia Crusted Marlin w/ Plum Wine Beurre Rouge and Pineapple Salsa
    2. Plum Wine Beurre Rouge: Boil all the above ingredients EXCEPT BUTTER, in a non-reactive saucepan over high heat till nearly a syrup. Reduce to medium heat, then whisk in butter 1 Tbsp at a time till all 2 pounds have been incorporated. Remove from heat. Pass through a fine sieve and keep hot.
    3. Pineapple Salsa: Combine all ingredients EXCEPT pineapple, red bell pepper, and cilantro. Combine and set aside while chopping fruit. Add in fruit to mix and mix well.
    4. 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 grnd macadamia nuts, and place in a warm skillet, nut side down, with 1 Tbsp. butter till golden.
    5. Flip over to finish cooking.
    6. 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.

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