Recipe Categories
Seafood
Wine Fish

Lynn's Macadamia Marlin Pineapple Salsa Plum Wine

2 lb Unsalted butter, cut in 1 Tbsp pcs
1/2 bot Japanese Plum Wine, (1/2 of a fifth)
1 1/2 cup Burgundy
1 1/4 cup Red wine vinegar
2 tbl Shallot, chopped
2 tsp Black peppercorns
1 x Bay leaf
1 x Orange, juice and zest only
1 tsp Fresh ginger, grated
PINEAPPLE SALSA
1/2 cup Red onion, diced
1 x Jalapeno, seeded and minced
1 tsp Garlic, chopped
1/4 tsp Ground coriander
1/4 tsp Ground cumin
1 tsp Salt
1/4 tsp Black pepper
1 tbl Red wine vinegar
1/4 cup Olive oil
1/2 x Pineapple, diced
1/2 cup Red bell pepper, diced
2 tbl Cilantro, chopped
MACADAMIA CRUSTED MARLIN
1/4 lb Butter
6 x Striped marlin filets, 3/8"-1/2" thick
1 cup Macadamia nuts
    Cooked rice for serving

 Method :
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 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.