Grilled Swordfish or Tuna Steaks
Created for the 10.25” Square Skillet Grill and Panini Press

Firm fish steaks such as swordfish or tuna cook quickly on the range top, with the added fillip of grill marks, thanks to the ridged Le Creuset Skillet Grill and the Panini press. We preheat both Le Creuset pieces in the oven, but do the quick cooking on the range top. Serve this with your favorite salsa. Add avocado slices with grapefruit sections or lime wedges as garnish. Serves 4.

Preheat the oven to 350F.

• 3 tablespoons vegetable, canola, or olive oil
• 2 teaspoons ancho chili powder
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 swordfish or tuna steaks, 6 to 8 ounces each, cut 3/4 inch thick

Place the Le Creuset Square Skillet Grill and the Panini Press in the preheated oven and heat for 15 to 20 minutes. Meanwhile, mix the oil with the chili powder, the oregano, and the salt. Brush the fish with the oil mixture.

Using oven mitts carefully remove the skillet and press from the oven to the range-top set on medium heat. Add the four steaks to the grill and cover with the Panini press.

Cook the swordfish steaks for about 4 minutes. Tuna steaks will take about 3 minutes. They should be browned on both sides but still moist. Cut to test and continue cooking, if necessary, to the desired doneness. We like them still a little undercooked in the center as they will continue to cook a bit off the heat.

Serve at once with the suggested accompaniments.