I think it's understanding how hot a saute pan should be before they add their oil, and how hot the oil should be before they add their fish or their chicken or their steak so that they get a nice sear. Too many times people are afraid of splatter or splashing, so they resort to a nonstick pan, and then they can't get it hot enough and then the sugars in the meat don't caramelize. We use the adage "hot pan, hot oil." Get your pan hot first, then get your oil. Let your oil get hot and then add your fish. Then you can turn it down once you get that initial sear and the temperatures, but that's kind of an important trick to master.