Why They Dry Out

• Active swimmers such as swordfish, other billfish and tuna display different enzyme profiles than sedentary fish such as cod, notes food scientist Harold McGee. Hence their flesh cooks differently, with little tolerance for overcooking. Focus closely on swordfish during its brief time on the grill to get it perfect.

Testing the Swordfish

• Engage all your senses as well as kitchen tools to perfect swordfish grilling. While a clock provides a guide, a digital thermometer can help you fine-tune the process. The Department of Agriculture recommends cooking most seafood to an internal temperature of 145 degrees Fahrenheit; however, McGee.contends that swordfish remains most succulent at an internal temperature of 120 to 125 F, unlike other fish that remain moist at 130 to 140 F. Perfectly grilled swordfish also smells cooked, with opaque flesh that feels slightly springy when handled with tongs.