Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PLUM WINE BEURRE ROUGE***
   2      pounds        unsalted butter -- cut in 1 tbsp pcs
     1/2  bottle        Japanese plum wine -- (1/2 of a fifth)
   1 1/2  cups          burgundy
   1 1/4  cups          red wine vinegar
   2      tablespoons   shallot -- chopped
   2      teaspoons     black peppercorns
   1                    bay leaf
   1                    orange -- juice and zest only
   1      teaspoon      fresh ginger -- grated
                        ***PINEAPPLE SALSA***
     1/2  cup           red onion -- diced
   1                    jalapeno -- seeded and minced
   1      teaspoon      garlic -- chopped
     1/4  teaspoon      ground coriander
     1/4  teaspoon      ground cumin
   1      teaspoon      salt
     1/4  teaspoon      black pepper
   1      tablespoon    red wine vinegar
     1/4  cup           olive oil
     1/2                pineapple -- diced
     1/2  cup           red bell pepper -- diced
   2      tablespoons   cilantro -- chopped
                        ***MACADAMIA CRUSTED MARLIN***
     1/4  pound         butter
   6                    striped marlin filets -- 3/8"-1/2" thick
   1      cup           macadamia nuts
                        (plus cooked rice for serving)

Preparation:

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.