Okay, I was really dubious about this recipe, but then I noticed that the article is by Molly Stevens, one of my favorite contributors...and then ICDOCEAN made the oil-poached halibut... and then I was biking by the fish shop... and then I had to make this recipe! It was great-- a lovely texture, perfectly cooked, and not oily at all. I suspect that, because the fish is not porous, the oil bathes and cooks the fish but does not penetrate. The Indian spices were a nice accent too. Yum! I saved the oil to make another poached fish. I also used a little of it to fry the soft-shell crabs. Too bad I don't have a diesel car!