| | 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 |
| | 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 |
