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.