Grilled Tuna, Swordfish, or Shark


by: Barbie Cooking

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.


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serves: 4

4 (8 ounce) swordfish, shark, or tuna steaks (or two 1-pound tuna steaks)

2 tablespoons olive oil



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

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1.  Prepare a medium-hot fire in the grill. Rub the steaks with the oil and season on both sides with salt and pepper.

2.  Grill the fish for 2 minutes, give them a 90-degree turn (this makes the attractive crosshatch pattern), and cook for 1 to 3 minutes, depending on the thickness and whether you are serving rare tuna. Turn the fish over and cook for 1 to 5 minutes on the second side, again depending on thickness and whether you are serving rare tuna. It's difficult to judge the doneness of tuna by touch and appearance. You can judge somewhat by looking at the side of the piece, but you need to cut into the center of the tuna to be sure.

3.  Serve on warmed plates. If you have cooked 2 large tuna steaks, cut them against the grain into 1/4-inch-thick slices and arrange on warmed plates.

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