Which of the following cooking techniques is most suitable for delicate foods like fish?

Poaching is the most suitable cooking technique for delicate foods like fish because it involves cooking at a low temperature in a flavorful liquid, typically water, broth, or wine. This gentle method ensures that the fish remains moist, tender, and retains its delicate texture, preventing it from becoming dry or overcooked.

In contrast, broiling and roasting cook food using high heat, which can be too aggressive for delicate proteins like fish, leading to a tough exterior and dry interior. Searing, while a method that creates a flavorful crust and is often used to enhance the taste of proteins, also employs high heat that may not be appropriate for cooking fish that can easily fall apart. Therefore, poaching stands out as the ideal technique to preserve the quality and integrity of delicate foods.