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Macadamia Crusted Marlin W/ Plum Wine Beurre Rouge

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Japanese Fish &, Seafood 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.  Recipe by: Chef
Alvin Binuys, Chef/Owner, Ponti Seafood Grill, Seattle  Posted to
MC-Recipe Digest V1 #569 by Rooby <MsRooby@sprintmail.com>  on Apr 15,
1997

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