Comedian Stephen Colbert suggests method for cooking swordfish

Kitty’s Swordfish with Mustard Cream Sauce

Renowned comedian, actor, and TV host Stephen Colbert, along with his wife Evie McGee Colbert, have written a captivating cookbook, "Does This Taste Funny?" (Celadon Books). The recipes within sound delectable, and the photos have left me craving. I dog-eared many pages, signifying my intention to return to them and test them out.

First Try: Easy-to-Prepare Swordfish

My first attempt at a recipe was the easy-to-prepare swordfish, which turned out to be a huge success. Given that swordfish can be quite expensive, I thought it would make a great entrée for a special company meal. The swordfish is broiled with butter, quick and easy. The accompanying mustard sauce can be cooked while the fish broils; it includes white wine, capers, heavy cream, and, of course, Dijon mustard.

Optional: Load Up the Menu with Rice, Vegetables, and a Big Salad

To make the dish more affordable, I decided to offer smaller swordfish portions, about 8 ounces, and load up the menu with rice, vegetables, and a big salad. The result was delicious.

Recipe:

• Yield: 4 servings
• Ingredients:
  • 4 swordfish steaks, about 1 inch thick and about 12 ounces each, serve a smaller amount if desired
  • Salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, divided use
  • 1/3 cup dry white wine
  • 1/3 cup heavy cream
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons drained caper, coarsely chopped
  • Optional garnish: Lemon wedges
  • Cook’s notes: Be aware that broilers in home ovens vary, and the Colberts note that in a tip next to the recipe. The instructions advise placing the rack in the highest possible position. That would be too high in my oven, a position that would put the fish less than three inches from the broiler element. Instead, I opt for the position that’s a little over 5 inches from the broiler, placing the top of the swordfish about 4 inches from the broiler.

Directions:

1. Adjust oven rack to about 5 inches below the broiler element (see cook’s notes). Preheat broiler. Place swordfish in a single layer on a rimmed baking sheet. Season generously with salt and freshly ground black pepper on both sides. Dot each with 2 1/2 tablespoons of butter.
2. Broil the fish for approximately 5 minutes on each side, basting with butter before you turn them over. When it is time to flip, the butter should be rich, nutty brown. (In my oven, I broiled for 5 minutes, basted, flipped, and cooked 3 more minutes.)
3. Meanwhile, prepare the sauce. Stir wine, cream, mustard, and capers in a small saucepan and bring to a boil on medium-high heat, then lower heat and gently simmer until sauce is reduced by half, about 5 minutes. Remove from heat and stir in the remaining 2 tablespoons butter. Serve the swordfish topped with sauce. If desired, accompany each serving with a lemon wedge.

Source: "Does This Taste Funny" by Stephen Colbert and Evie McGee Colbert (Celadon Books)

Conclusion:

This recipe is a must-try for anyone looking to impress their guests with a delicious and easy-to-prepare swordfish dish. The mustard cream sauce adds a rich and tangy flavor that complements the fish perfectly.

Frequently Asked Questions:

Q: Can I use fresh or frozen swordfish?
A: Yes, you can use fresh or frozen swordfish for this recipe. If using frozen, make sure to thaw it properly before cooking.

Q: Can I substitute the Dijon mustard with another type of mustard?
A: Yes, you can substitute the Dijon mustard with another type of mustard, such as whole-grain mustard or honey mustard, but keep in mind that the flavor will be slightly different.

Q: Can I prepare the sauce ahead of time?
A: Yes, you can prepare the sauce ahead of time and refrigerate it until you’re ready to serve. Simply reheat it gently before serving.

Q: Can I serve this dish with other sides?
A: Yes, this dish can be served with a variety of sides, such as rice, quinoa, roasted vegetables, or a simple green salad.