to cook. We make the steps as simple as
possible and concentrate on how to cook
the fish – which is the hardest protein to
cook and the most important part of the
process.
"If you are cooking a fish with skin, we
tell you to temper it for 30 minutes skin
side up," Winberry explains. "Just let it sit
on a piece of cloth. If you leave it out for
30 minutes to dry, you are going to get a
good crust on that fish when you sear it.
Even if it doesn't have skin, like a sword-
fish steak, after letting it sit, you season
it, and then you sear it in a hot cast iron
skillet. That crust is going to give you a
great flavor profile after searing it, and
when you put it in the oven you're going
to get nice moisture. But always err on
the side of undercooking it."
