Via Caterer Search (yeah, I have no idea either), an extremely detailed recipe, including step-by-step photos, for SV Monkfish Masala from British (?) chef Glynn Purnell. He prescribes 62C/143F for 10-12 minutes. I am so stuck on doing firsh at super low temps, but I am learning the hard way that that only works for delicate fish. I did some snook the other day at like 125F and it was a fleshy trainwreck -- I ended up pan-searing it to finish.
His seasoning method is interesting - he covers the fillet in salt for 6 minutes, then rinses it off and rests it for a day in the fridge wrapped in a towel . . .