This Barely Grilled Fish Dish Is Simple and Soignée

Gjelina's Travis Lett recently shared a raw fish recipe with us that was so beautiful and simple that we'd be selfish not to share with you.

The LA chef is renowned for his simple but soignée offerings, and this dish is the perfect representation of his meticulous approach. Prep time is minimal, as is the ingredient list; the real secret lies in the technique involved.

"Kanpachi, or amberjack, is a buttery, delicious fish and it's perfect raw when super-fresh," Lett told MUNCHIES. "I like to cut thicker, quarter-inch slabs for this preparation 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."

So whip out the ol' blowtorch and give that Hawaiian fish the sear it deserves.