Organic, grass-fed, and wild-caught sources of protein are very tasty without the addition of sauces and lots of spices. Let the meat or fish come to room temperature, drizzle some olive oil on both sides, add salt and pepper to both sides, then rub the oil and spices into the surfaces of the meat or fish. Sauté in hot olive oil until it’s ready to turn (the edge of the meat releases itself from the pan and the fish begins to flake). Don’t be tempted to scrape the meat from the pan; let it create a tasty crust. It will release itself when the time is right. Really! Flip the meat or fish to complete the cooking on the other side. (Thin fish filets may only take 2-3 minutes per side; 1″ steaks may take 5-6 minutes per side.)
Note: To keep the fish really moist, I turn off the heat just before the fish is cooked through, cover the pan, and let the steam finish the cooking while I plate the rest of the meal.
