Sous Chef Series | Jason Schaan

When Jason Schaan is not in the kitchen, he's on the water.

The 34-year-old chef de cuisine at Michy's lives in Hallandale Beach, just north of the city of Miami, and spends his days off spearfishing, diving and surfing. Though raised in Virginia, he's taken well to life in Florida.

Fittingly, he says his favorite foods are "fresh and from the ocean," and when asked to share a favorite recipe for Sous Chef Series, he chose the kind of dish he would actually eat at home: a grilled-fish sandwich that he serves with a swipe of jerk aioli and a crunchy jicama-apple slaw.

Recipe adapted from Jason Schaan, Michy's, Miami, FL

Grilled-Snapper Sandwich With Jerk Jicama-Apple Slaw
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Meet Jason Schaan, chef de cuisine at Michy's, and get his recipe for a grilled-fish sandwich.
Servings
2
sandwiches (with extra slaw)
Ingredients
  • Jerk Aioli
  • Scallions, 2 small (light green and white parts)
  • Garlic, 1 small clove
  • Scotch bonnet or habanero chile, ½ small chile, seeded
  • Kosher salt, 1 tablespoon
  • Allspice (ground), 1 tablespoon
  • Light brown sugar, 1½ teaspoon
  • Thyme leaves, 1½ teaspoon
  • Nutmeg (ground), 1½ teaspoon
  • Black pepper (ground), ½ teaspoon
  • Cinnamon (ground), ¼ teaspoon
  • Orange zest (finely grated), ¼ teaspoon
  • Ginger root (peeled and finely grated), a small pinch
  • Mayonnaise, 1 cup
  • Slaw
  • Jicama, 1 small (peeled, sliced into ⅛-inch-thick rounds, stacked and sliced into thin strips)
  • Celery root, 1 small (peeled, sliced into ⅛-inch-thick rounds, stacked and sliced into thin strips)
  • Granny Smith apples, 1½ (peeled, halved, cored, sliced into ⅛-inch-thick rounds, stacked and sliced into thin strips)
  • Lime, 1 (juiced)
  • Cilantro leaves, ½ bunch
  • Snapper Sandwich
  • Extra-virgin olive oil, 1 tablespoon
  • Lemon, 1 (juiced), 1 tablespoon
  • Canola or vegetable oil
  • Red snapper, two small fillets
  • Potato-bread buns, 2
  • Heirloom tomato, 1 (sliced ¼ inch thick)
  • Bibb lettuce leaves, 2
Directions
  1. 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.
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