Comedian, actor, and TV host Stephen Colbert and his wife Evie McGee Colbert have written a lovely cookbook, “Does This Taste Funny?” (Celadon Books). The recipes sound delicious and the photos make me hungry. I dogeared many pages, signals meant to remind me to return to them and test them out.
The easy-to-prepare swordfish was my first try, and it paid off big time. Because that scrumptious fish is expensive, my thought was that 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 up while the fish broils; it includes white wine, capers, heavy cream, and of course, Dijon mustard.
And as for the expense, I decided to offer smaller swordfish portions, about 8 ounces, and load up the menu with rice, vegetables and a big salad. Delicious.
Kitty’s Swordfish with Mustard Cream Sauce
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 served with a lemon wedge.
Source: “Does This Taste Funny” by Stephen Colbert and Evie McGee Colbert (Celadon Books)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.