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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.
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