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.

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