Grilled Tuna, Swordfish, or Shark

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.