Which of the following cooking methods is least favored for delicate fish?

Boiling is the least favored cooking method for delicate fish because it involves submerging the fish in water at a high temperature, which can easily lead to the breakdown of the fish’s delicate flesh. This method often results in a loss of texture and flavor, making the fish more prone to becoming mushy.

In contrast, baking allows for even cooking in a dry environment, which can retain the firmness and moisture of delicate fish. Searing imparts a flavorful crust while quickly cooking the surface, preserving the tender interior. Grilling, while requiring careful attention to prevent the fish from falling apart, allows for a smoky flavor and can enhance the overall eating experience. Each of these methods generally aligns better with the cooking characteristics desired for delicate fish compared to boiling.