{"id":9183,"date":"2025-02-26T18:34:25","date_gmt":"2025-02-26T23:34:25","guid":{"rendered":"https:\/\/citystuff.com\/miami\/?p=9183"},"modified":"2025-02-26T18:34:25","modified_gmt":"2025-02-26T23:34:25","slug":"comedian-stephen-colbert-suggests-method-for-cooking-swordfish","status":"publish","type":"post","link":"https:\/\/citystuff.com\/miami\/2025\/02\/26\/comedian-stephen-colbert-suggests-method-for-cooking-swordfish\/","title":{"rendered":"Comedian Stephen Colbert suggests method for cooking swordfish"},"content":{"rendered":"<p><strong>Kitty&#8217;s Swordfish with Mustard Cream Sauce<\/strong><\/p>\n<p>Renowned comedian, actor, and TV host Stephen Colbert, along with his wife Evie McGee Colbert, have written a captivating cookbook, &quot;Does This Taste Funny?&quot; (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.<\/p>\n<p><strong>First Try: Easy-to-Prepare Swordfish<\/strong><\/p>\n<p>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 entr\u00e9e 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.<\/p>\n<p><strong>Optional: Load Up the Menu with Rice, Vegetables, and a Big Salad<\/strong><\/p>\n<p>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.<\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<ul>\n<li>Yield: 4 servings<\/li>\n<li>Ingredients:\n<ul>\n<li>4 swordfish steaks, about 1 inch thick and about 12 ounces each, serve a smaller amount if desired<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>12 tablespoons (1 1\/2 sticks) unsalted butter, cut into small pieces, divided use<\/li>\n<li>1\/3 cup dry white wine<\/li>\n<li>1\/3 cup heavy cream<\/li>\n<li>1 1\/2 tablespoons Dijon mustard<\/li>\n<li>1 1\/2 teaspoons drained caper, coarsely chopped<\/li>\n<li>Optional garnish: Lemon wedges<\/li>\n<li>Cook&#8217;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&#8217;s a little over 5 inches from the broiler, placing the top of the swordfish about 4 inches from the broiler.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Adjust oven rack to about 5 inches below the broiler element (see cook&#8217;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.<\/li>\n<li>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.)<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><strong>Source:<\/strong> &quot;Does This Taste Funny&quot; by Stephen Colbert and Evie McGee Colbert (Celadon Books)<\/p>\n<p><strong>Conclusion:<\/strong><\/p>\n<p>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.<\/p>\n<p><strong>Frequently Asked Questions:<\/strong><\/p>\n<p>Q: Can I use fresh or frozen swordfish?<br \/>\nA: Yes, you can use fresh or frozen swordfish for this recipe. If using frozen, make sure to thaw it properly before cooking.<\/p>\n<p>Q: Can I substitute the Dijon mustard with another type of mustard?<br \/>\nA: 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.<\/p>\n<p>Q: Can I prepare the sauce ahead of time?<br \/>\nA: Yes, you can prepare the sauce ahead of time and refrigerate it until you&#8217;re ready to serve. Simply reheat it gently before serving.<\/p>\n<p>Q: Can I serve this dish with other sides?<br \/>\nA: Yes, this dish can be served with a variety of sides, such as rice, quinoa, roasted vegetables, or a simple green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kitty&#8217;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, &quot;Does This Taste Funny?&quot; (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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":9184,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-9183","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/02\/OCR-L-QUICKFIX-0223-FEATURED_bcafee.jpg?w=1024&h=575&w=1024&resize=1024,575&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/9183"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=9183"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/9183\/revisions"}],"predecessor-version":[{"id":9185,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/9183\/revisions\/9185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/9184"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=9183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=9183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=9183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}