Got some beautiful swordfish steaks? Dress them up with a condiment that's worthy of their awesomeness, like this delicious leek cream sauce.
What You Need
Original recipe yields 4 servings
4 swordfish steaks (1 lb.)
2 Tbsp. oil
2 Tbsp. butter or margarine
1 leek, white and light green parts cut into 1-inch strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. dry white wine
1/2 cup milk
2 Tbsp. chopped fresh parsley
1/2 tsp. garlic salt
1/4 tsp. pepper
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Please use alcohol responsibly.
Let's Make It
Heat greased grill to high heat.
Brush fish with oil. Grill 3 to 4 min. on each side or until fish flakes easily with fork.
Meanwhile, melt butter in medium skillet on medium heat. Add leeks; cook and stir until tender. Add remaining ingredients; cook on low until cream cheese is melted and mixture is well blended, stirring frequently.
Serve fish topped with sauce.
Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for four.
Prepare using PHILADELPHIA Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.