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 ...

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 ...

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.

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 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.

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