Which cooking technique is recommended for delicate fish?

Poaching is the recommended cooking technique for delicate fish because it involves gently cooking the fish in a flavorful liquid at a low temperature. This method allows the fish to retain its moisture and delicate texture while preventing it from becoming dry or tough. The gentle heat of poaching also ensures that the fish cooks evenly without the risk of breaking apart, which is a common issue with more aggressive cooking methods.

In contrast, grilling and frying involve higher temperatures and direct heat, which can easily overpower the delicate nature of fish and lead to a less desirable texture. Baking, while a gentler method than frying or grilling, may still not provide the same level of moisture retention and tenderness that poaching offers, especially for more fragile fish varieties. Thus, poaching stands out as the best technique for preserving the qualities of delicate fish.