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 dog-eared 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 fish is expensive, I envisioned 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 portions, about 8 ounces, and load up the menu with rice, vegetables and a big salad.

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 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 capers, 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 3 inches from the broiler element. Instead, I opt for the position that places the top of the swordfish about 4 inches from the broiler.

DIRECTIONS

1. Adjust oven rack so fish is about 4 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 the pieces 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)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.