Fish at room temperature...

I always rewrap the fish after bringing it home - before storing it in the fridge. Even if I'm cooking it the next day. And I put that package atop a bowl of ice water.

They way you store fish makes a huge difference in its outcome. Always store wrapped seafood on ice (that is in a plastic bag)in some non-leaking open- top container. Put this in the bottom rear corner of your frig- where it is the coldest. Since learning about this technique a few years ago, we have seen remarkably good results. We also store all raw poultry, meat in that lower rear corner.

You should be fine, I think the danger starts as about 3 hours at room temp. Hopefully one of the experts will tune-in.