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

Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking.

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 ...