Which cooking internal temperature range is ideal for a perfectly seared Goldband Snapper fillet?
Answer
Around $140^ ext{F}$ ($60^ ext{C}$)
Cooking the fillet internally to approximately $140^ ext{F}$ ($60^ ext{C}$), just shy of $145^ ext{F}$ ($63^ ext{C}$), ensures the flesh remains moist while displaying perfect opacity, highlighting its natural sweetness.
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