Macadamia Crusted Marlin With Plum Wine Beurre Rouge

Course : Seafoods
Serves: 6
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2 pounds unsalted butter -- cut in 1 tbsp pieces
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 piece bay leaf
1 medium orange -- juice and zest only
1 teaspoon fresh ginger -- grated
1/2 cup red onion -- diced
1 medium 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 medium pineapple -- diced
1/2 cup red bell pepper -- diced
2 tablespoons cilantro -- chopped
1/4 pound butter
6 fillets striped marlin filets -- 3/8 inch-1/2 inch thick
1 cup macadamia nuts
3 cups cooked rice for serving

Preparation / Directions:

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.

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