In the Kitchen: Frying up a tasty tropical dish with Keiser University Chef James Taylor

TALLAHASSEE, Fla. (WCTV) -Keiser University’s Chef James Taylor was with our Lanetra Bennett and Rob Nucatola to show us how to make a great dish from the Caribbean/Florida area.

Ingredients:

Jerk Seasoning

• 3 tsp - Garlic Powder
• 3 tsp - Onion Powder
• 2 tsp - Sea salt
• 3 tsp - Dried Thyme
• 2 and a half tsp - Light Brown Sugar
• 2 and a quarter tsp - Cayenne Pepper
• 1 and a half tsp - Smoked Paprika
• 1 and a quarter tsp - Allspice
• 1/2 tsp - Cinnamon
• 1/2 tsp - Nutmeg

Fish

• 4 - 6oz Snapper Fillets, cut thin (Note: If Snapper is not available, any other white fish fillets can be substituted)
• 3 Tbsp - Extra Virgin Olive Oil
• AN - Grapeseed Oil (for frying)

Directions:

1. In a medium-sized bowl, combine all ingredients for the jerk seasoning and mix well.
2. Coat each piece of fish with the seasoning, pressing to adhere. Shake off excess and place on a clean plate. Repeat until all the fish fillets have been coated.
3. In a non-stick skillet, heat grapeseed oil over high heat. As soon as the oil is well heated, place fillets in the pan presentation side down. Cook for 2 minutes until the fish is a deep bronze color with a reddish tinge (don’t let it burn). Carefully flip the fillets and then cook the other side for 1 minute.
4. Transfer the fillets from the skillet to a wire rack and let them rest for 2 minutes. Once rested, plate the fish and serve.

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