5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
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
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
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
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
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
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
Assembly and service:
For the snapper:
For the avocado purée:
To assemble and serve:
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