Time & Temp for Large Halibut Filet? sousvide

I have a 1.25 pound halibut filet that's pretty thick. I plan to rub it with salt and let it sit in the refrigerator for 30 min or so before rinsing it (a method that has firmed up salmon flesh nicely for me); put it in a bag with a little avocado oil or evo, lemon, and rosemary, then sear it in a hot pan to finish it.

Any recommendations on time and temperature? A quick search didn't really inform my decision.

Thanks!

Submitted June 12, 2016 at 02:06AM by 911SC http://ift.tt/1Yi8nFJ sousvide