Barbecued Marinated Halibut Cheeks

  • Preparation Time: 1 hour
  • Cook time: 10 minutes
  • Yield: 6 servings


  • 1 lb Halibut Cheeks
  • 1 lb fresh Button Mushrooms
  • 2 small Zucchini, sliced
  • 1 fresh Pineapple
  • 12 long Bamboo Skewers

For the Marinade:

  • 1 Tbsp Szechwan Peppercorns
  • 4 oz Butter
  • 2 Tbsp Shallots, sliced
  • 1 Tbsp Garlic, sliced
  • 1/2 to 1 Tbsp Chives, chopped
  • 1 Tbsp whole leaf Parsley
  • 1 tsp Five-Spice Powder
  • 2 Tbsp Soy Sauce
  • 1/4 cup Maple Syrup


In a hot sauté pan, add the Szechwan peppercorns and toast until their aroma is released. Remove immediately from the pan and set aside. In another sauté pan over medium-high heat, melt the butter. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, toasted peppercorns, soy sauce, and maple syrup. Cook for 2 minutes. Remove from heat and cool marinade completely. Cut halibut cheeks into bite-size pieces and add to the cooled marinade. Cover and refrigerate for 30 to 45 minutes.

Cut pineapple into bite-size chunks. Skewer halibut cheeks, mushrooms, zucchini, and pineapple. Prepare barbecue and grill skewers. Cook skewers about 3 minutes on each side while basting frequently with marinade. Serve with a fresh salad.