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One fish, two fish, red fish, dinner.

Chef Brandon McGlamery of Luma on the Park and the soon-to-open Prato in Winter Park, Florida, has reeled in five enticing preparations for today's catch.

Five Fish Preparations: Brandon McGlamery

1. Citrus-cured ceviche (recipe below)
"I love this preparation because it par-cooks the fish, not only making it flaky and easier to slice 'sashimi' style, but the salt, sugar, zest and juice of the citrus penetrate the outer exterior of the fish.

Cure whole skinless fillets, such as snapper from Key West, hogfish from the Bahamas, cobia from the Gulf, and my new favorite has been wreckfish that comes from our local Atlantic waters and as far north from the Carolinas. It also is one of the top sustainable picks from the good folks at Monterey Bay Aquarium."

2. Mustard fried speckled trout
"I learned this technique from a Lowcountry fishing guide back at the dock one evening in Cocodrie, Louisiana. He just thinned out a mixture of regular yellow mustard, creole mustard and hot sauce, dipped the trout in it, dredged it in some seasoned flour and dropped it into the deep fryer.

The mustard has a natural emulsifier in it so an egg or milk is not needed to bind it to the flour - and the mustard packs such a great flavor that you don’t even need a dipping sauce. I’ve used this particular recipe and technique on shrimp, redfish, stone crab, soft shell crab, chicken, pork skewers and so much more that the list could go on and on."

3. Wood-roasted whole fish
"It’s easy to adapt for home cooking. Just get your fire started in the grill with oak and allow it to get extremely hot. Ask your local fishmonger or supermarket for the freshest whole fish possible, and if you can’t scale and gut it yourself, ask them to do it for you.

Take out the gills, rinse well and stuff with your favorite herbs before tying together with a string. Rub the outside with some extra virgin olive oil, season thoroughly and place near the fire until the fish is cooked through (you can tell it’s done if it easily separates when you poke the thickest part with a knife and lift).

Splash with a vinaigrette - I like to make mine with rice vinegar - and serve hot with your favorite sides."

4. Slow-roasted salmon
"This is my favorite way to cook fish with healthy fats, such as pumpkin swordfish, mackerel and salmon. I call it 20/200: 20 minutes at 200 degrees.

All you need is a little bit of extra virgin olive oil, some seasoning, and a six-ounce piece of fish. The fats rest and sort of melt as they cook - giving the fish a beautiful, almost-raw appearance like it hung out in the sauna and is relaxed and lightly sweating.

I serve it this way over a chowder of chickpeas, potatoes and local clams."

5. Cooking fish and clams in a brown paper bag
"This one is fun because it’s easy and requires little clean-up! Just toss some fish cut in strips, scrubbed clams, peeled and deveined shrimp with a splash of wine or stock, diced jalapeños, sundried tomatoes and basil and place inside a brown bag that has been lightly sprayed with water.

Fold to seal the top, and place in a 300 degree oven on a tray (be careful not to place the bag too closely to the heating element - you don’t want it to catch on fire) and cook for 10 to 15 minutes. Pull baking dish from the oven, let rest for a minute, and serve with a garlicky aïoli and some crusty fresh bread."

Snapper Ceviche with Jicama, Lime and Toasted Pumpkin Seeds
Serves 4

Snapper:
2 cups kosher salt
1 cup fine sugar
Zest and juice of 3 oranges
Zest and juice of 3 limes
1 snapper fillet, preferably Genuine American Red

Avocado purée:
2 ripe avocados
1 tablespoon kosher salt
3 tablespoons water

Assembly and service:
1/2 cup brunoise jicama
1/2 julienne radish
1/2 cup brunoise mango
1 teaspoon chili oil
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
Thai basil flowers
1/2 cup toasted pumpkin seeds

For the snapper:
Combine the salt, sugar, zest, and juice to make a wet “sand” and cover the snapper on all sides. Refrigerate for 20 minutes, remove and rinse off the “sand.” Put the fish on paper towels to dry; refrigerate until ready to slice.

For the avocado purée:
Put the avocados, salt, and water in a food processor or blender. Spin 2 to 3 minutes until smooth.

To assemble and serve:
Thinly slice the snapper. Combine the snapper, jicama, radish, mango, chili oil, extra virgin olive oil and lime juice in a bowl. Mix well with a fork and season to taste. Put a dollop of avocado purée in 4 bowls. Pile the snapper mixture on top of the avocado purée. Distribute leftover juices from the ceviche bowl and garnish each dish with Thai basil flowers and toasted pumpkin seeds.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.