CEDAR-WRAPPED KAMPACHI ROMANO BEANS, SAUCE DIABLE
FOR THIS DISH, I imagined good old Kentucky bourbon aging in cedar barrels, taking their flavor from the old wood. Now, we take a flavorful sheet of that cedarwood wrapped around a log of kampachi, the firm, white fish from the yellowtail family. In fact, the thin cedar “paper” is soaked for 12 hours in the liquor and then another 12 hours in olive oil. When it touches the fish, it is already rich with spirit. Simply grilled, it will yield a light smoky flavor that intensifies as it’s presented to the table on top of smoldering coals before its final undressing. The sauce diable, a classic in the French repertoire, is the spiciest of all sauces, but to tame it and just enhance the fish, we pair it with a touch of sesame tahini.