1) In the blender or mini food processor, purée until smooth:

• Jerk Aioli ingredients

Using the rubber spatula, scrape into a medium bowl, cover and set aside.

2) In the large mixing bowl, use a wooden spoon to combine the:

• Jicama
• Celery root
• Apples
• Lime juice
• Cilantro
• 2 tablespoons Jerk Aioli

Cover the bowl with plastic wrap and refrigerate (save the rest of the Jerk Aioli for another time).

3) In the small bowl, use the whisk to combine the:

• Extra-virgin olive oil
• Lemon juice

Heat a gas or charcoal grill to high heat. Use the grill brush to scrape and clean the hot grill grates. Use grill tongs to dip a few folded paper towels into a small bowl of:

• Canola oil

Grease the grates with the oil-saturated paper towels. Once the grates start to smoke, add the:

• Red snapper fillets, skin side down

Grill until the fish is cooked halfway through, 1 to 2 minutes. Use the grill spatula to rotate the fish 45 degrees. Grill 1 minute more, then turn the fish over. Use the silicone basting brush to coat the fish with the olive oil-lemon- juice mixture and cook until nearly cooked through, 1 to 2 minutes longer. Use the spatula to rotate the fish another 45 degrees and grill for 1 minute longer. Transfer the fish to a plate.

On the grill, place the:

• Potato buns, cut side down

Grill until lightly toasted. Use the tongs to place each bun on a plate. Place a grilled fillet on the bottom half, then top with some slaw, a slice of tomato and a lettuce leaf. Cover with the top half of the bun and serve.