Kanpachi with Sesame & Chile Oil

Kanpachi, or amberjack (also often misidentified as yellowtail), is a buttery, delicious fish and it’s perfect raw when superfresh. I like to cut thicker, ¼-in [6-mm] slabs for this preparation (pictured opposite) and grill them lightly with a butane torch. This cooks just the top layer of flesh, but loosens up the oil in the flesh, making it extra buttery. This technique is not hard to do, but it looks complicated. You could just as easily not grill this, but then slice the fish a bit thin