Macadamia Crusted Marlin With Plum Wine Beurre Rouge Recipe

• 2 lb Unsalted butter, cut in 1 Tbsp pieces
• 1/2 bot Japanese Plum Wine, (1/2 of a fifth)
• 1 1/2 c. Burgundy
• 1 1/4 c. Red wine vinegar
• 2 Tbsp. Shallot, minced
• 2 tsp Black peppercorns
• 1 x Bay leaf
• 1 x Orange, juice and zest only
• 1 tsp Fresh ginger, grated
• 1/2 c. Red onion, diced
• 1 x Jalapeno, seeded and chopped
• 1 tsp Garlic, minced
• 1/4 tsp Grnd coriander
• 1/4 tsp Grnd cumin
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1 Tbsp. Red wine vinegar
• 1/4 c. Extra virgin olive oil
• 1/2 x Pineapple, diced
• 1/2 c. Red bell pepper, diced
• 2 Tbsp. Cilantro, minced
• 1/4 lb Butter
• 6 x Striped marlin filets, 3/8"-1/2" thick
• 1 c. Macadamia nuts Cooked rice for serving

Directions