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There are two ways to cook fish: dry and moist. Poaching and braising are both moist methods:

Dry cooking includes oven-cooking, pan-searing, and grilling, all methods that don't really rely on liquids (a slick of glaze or sauce doesn't count). Poaching and braising both fall into the moist cooking category. These two methods rely on a cooking liquid — anything from water or stock to wine or beer — to cook the fish through.

Since fillets are at least partially submerged in liquid with poaching and braising, they are continuously infused with moisture (and extra flavor!) as they cook. So unlike other methods, the fish isn't losing moisture in the same way. Leave it cooking in the pan a few minutes extra, and you can still count on serving up a totally tender fish dinner. Of course, this doesn't mean you can skip setting the timer or forget about it entirely: A few extra minutes of cooking is no problem, but too long and the fillets will eventually get mushy.

How do you cook your fish? Have you poached or braised it? What did you think? Share your thoughts in the comment section below!

Article Source: The Kitchn