Swordfish with Leek Cream Recipe

Name: Swordfish with Leek Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat greased grill to high heat.
2
Brush fish with oil.
3
Grill 3 to 4 min.
4
on each side or until fish flakes easily with fork.
5
Meanwhile, melt butter in medium skillet on medium heat.
6
Add leeks; cook and stir until tender.
7
Add remaining ingredients; cook on low until cream cheese is melted and mixture is well blended, stirring frequently.
8
Serve fish topped with sauce.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Swordfish with Leek Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish with Leek Cream

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