This article originally appeared in Shape.com.
Simply put, making fish at home can be intimidating. It's easy to overcook, difficult to know when it's overdone, confusing to season, and if you choose a pricey fish, the pressure to create a dish you'll actually want to eat gets cranked up to 11.
That's why Whitney Otawka, the executive chef at the Greyfield Inn in Cumberland Island, Georgia, and the author of The Saltwater Table, is here to provide a step-by-step guide on how to cook fish. Take her tips with you the next time you hit the grocery store and never choke down soggy, flavorless fish again. (Related: How to Cook Fish, According to Obama's Former Chef)