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Categories:
peppercorns butter shallots garlic chives whole leaf parsley Five Spice powder soy sauce maple syrup cheeks
Viewed: 25 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- 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.
