Okay, I LOVE FISH. I really, really do. I'll eat pretty much any species. I like perch, salmon, trout, crappies, snapper, tuna, arctic char, sea bass, and even fishy fishes like mackerel.
And I enjoy them pan-fried, steamed, broiled, grilled, blackened, deep fried, and baked.
But I do not like poached fish. Poaching does nothing but cook all the delicate fat out of the fish and turn it into a dry, flavorless lump of meat. Even in restaurants, I've never had good poached fish.
The one exception I'll note is a few years ago when I had butter poached lobster. That was delicious. But that isn't your normal poaching. Maybe it should be, though.