Barbecued Marinated Halibut Cheeks

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

Ingredients:

• 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

Directions:

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.