| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 tablespoon Szechwan peppercorns
- 4 ounces butter
- 2 tablespoons sliced shallots
- 1 tablespoon sliced garlic
- 1/2 to 1 tablespoon chopped chives
- 1 tablespoon whole leaf parsley
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 1/4 cup maple syrup
- 1 pound halibut cheeks
Instructions
- To a hot saute pan, add the Szechwan peppercorns and toast until their aroma is released. Immediately remove from the pan and set aside. In another saute pan over medium-high heat, add the butter and melt. Lower the heat and add the shallots, garlic, chives, parsley, five-spice powder, the reserved toasted peppercorns, soy sauce, and maple syrup and cook for 2 minutes. Remove from heat and cool marinade completely.
- Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes.
- Remove the halibut cheeks from the marinade and grill 3 minutes on each side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 375 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 22 g |
| Cholesterol | 117 mg |
| Sodium | 524 mg |
Reviews
instead of wrapping each halibut cheek (we had 15 of them) we made just two large foil packs. Worked out just fine! I wanted more sauce so I added more wine. We don’t drink white Zin so we substituted chardonay. Yummo!