Olive-oil poached escolar with wine sauce

Observant readers will recognize this recipe from Top Chef, when Carla was asked to replicate Eric Ripert's recipe. My effort is not quite as beautiful (my potato chips need work!) but the escolar was extraordinarily good. My technique was simply to warm a pot of olive oil to about 130, add the fish, and let it poach without even simmering for about 8 minutes.

Important note: Escolar is said to have Olestra like effects on your, well, intestines. Keep consumption under 3 or 4 ounces to be safe.