Quick question about searing fish/safe cooking

I would not hold it longer than an hour at room temperature after handling it before finishing the cook.

The simple fact is that bacteria will begin reproducing as soon as they reach their preferred temperature zone. For most bacteria of food concern, this is 40-140 degrees F. It is always best to hold food below 40 F or above 140 F.

Nasty things will grow in fish. IMO, maybe more than other meats.

The high mercury levels in swordfish may he you out.

Start it in the oven, then sear.

Problem solved by the reverse sear.

IMO searing fish is overrated.

Slow at 285 for 18-25min for me.

Tender and delicate beats seared.

quote:

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swordfish

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Perhaps my least favorite fish.

I guess I never said that regardless of the mercury I really like swordfish. Maybe it is the dense texture. The mercury is just there so I deal with it. After years of working in and around chemistry labs I likely have elevated mercury levels, along with other nasty elements and chemical compounds in me also.

I like my swordfish broiled and served with butter and capers.

We lived north of Chicago (McHenry, IL) in 1979 and I remember the news guys each week reporting how many ounces of lake trout from Lake Michigan one could consume on a weekly basis and stay within acceptable mercury consumption levels so Swordfish are not the only concern if fish is your thing, which it is for me.