Side Pannel
Macadamia Crusted Marlin W/ Plum Wine Beurre Rouge
Macadamia Crusted Marlin W/ Plum Wine Beurre Rouge
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- ---------------------------PLUM WINE BEURRE ROUGE---------------------------
- 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 tb Shallot, chopped
- 2 ts Black peppercorns
- 1 Bay leaf
- 1 Orange, juice and zest only
- 1 ts Fresh ginger, grated
Directions
PINEAPPLE SALSA
1/2 c Red onion, diced
1 Jalapeno, seeded and minced
1 ts Garlic, chopped
1/4 ts Ground coriander
1/4 ts Ground cumin
1 ts Salt
1/4 ts Black pepper
1 tb Red wine vinegar
1/4 c Olive oil
1/2 Pineapple, diced
1/2 c Red bell pepper, diced
2 tb Cilantro, chopped
MACADAMIA CRUSTED MARLIN
1/4 lb Butter
6 Striped marlin filets,
-3/8"-1/2" thick
1 c Macadamia nuts
Cooked rice for serving
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.
1/2 c Red onion, diced
1 Jalapeno, seeded and minced
1 ts Garlic, chopped
1/4 ts Ground coriander
1/4 ts Ground cumin
1 ts Salt
1/4 ts Black pepper
1 tb Red wine vinegar
1/4 c Olive oil
1/2 Pineapple, diced
1/2 c Red bell pepper, diced
2 tb Cilantro, chopped
MACADAMIA CRUSTED MARLIN
1/4 lb Butter
6 Striped marlin filets,
-3/8"-1/2" thick
1 c Macadamia nuts
Cooked rice for serving
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.
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