I did two small sword fish steak, about 1-1/2" thick. I sprinkled both with a mix of equal parts of sea salt, granulated garlic, granulated onion and pepper. I added about a teaspoon or so of lime juice to two vacuum bags and packed the sword fish. I cooked them at 130 for about 40 minutes. Then I seared it on both sides for two minutes in a cast iron pan with a little olive oil.
Turned out tender, but not mushy, flavorful, and worth doing again. No pics. It got eaten too fast.