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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. Add the Halibut cheeks to the cooled marinade, cover, and refrigerate for 10 to 30 minutes.
3. Remove the halibut cheeks from the marinade and grill 3 minutes on each side.
4. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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