
Grilled Tuna, Swordfish, or Shark

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All three of these fish are grilled in much the same way except for tuna, which is best cooked like a steak, rare or medium-rare. Swordfish and shark, however; are ready when they reach an internal temperature of 130°F. If you are serving rare tuna, try to buy 2 large steaks instead of 4 smaller ones because thin, small steaks dry out before they develop nice grill marks. Makes 4 main-course servings.
ingredients
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serves: 4
4 (8 ounce) swordfish, shark, or tuna steaks (or two 1-pound tuna steaks)
2 tablespoons olive oil
Salt
Pepper
Nutrition Facts
Grilled Tuna, Swordfish, or Shark
Servings Per Recipe: 4
Amount per Serving
Calories: 386
- Total Fat: 21.8 g
- Saturated Fat: 4.6 g
- Trans Fat: 0.1 g
- Cholesterol: 149.7 mg
- Sodium: 183.9 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 44.6 g
preparation

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