I said use a thermometer, and cook to about 120F (that should take care of the parasites).
But why preach when practice works better.
So off we went to the fishmonger in Cortez, a working fishing wharf on Sarasota Bay.
I baked the snapper to about 130F, verified using my tip-sensitive digital thermometer I brought with me (I feel naked cooking without a thermometer).
The meal garnered rave reviews.