Pat the swordfish steak dry and place on the greased parchment or foil. Sprinkle with a pinch of salt and a few grinds of pepper. Spread the brown butter “panade” on the top of the fish. Roast in the ...

It’s a steak. (But also not a steak!) At the fish counter, you’ll find swordfish sold as steaks—thick pieces with a swirly muscle pattern that usually weigh between 6 oz.–1 lb. each.

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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 ...

To save customers money, Mastic often brings in the smaller swordfish known as pups, weighing between 50 and 100 pounds. (Swordfish in the 100- to 200-pound range, called markers, yield the 10- to ...

Lightly brush the swordfish with oil and season with salt and black pepper. Grill the fish over direct heat until just cooked through the center, 8 to 10 minutes, depending on thickness.

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 ...

The dish is from ‘Does This Taste Funny,’ a new cookbook co-written by the TV host and his wife, Evie McGee Colbert.

The dish is from ‘Does This Taste Funny,’ a new cookbook co-written by the TV host and his wife, Evie McGee Colbert.