Serve with a hot steamed vegetable and whole grain rolls for an elegant dinner for 4. For a lower version version use Philly Neufchatel Cheese.
4 swordfish steaks (1 lb.)
2 Tbsp. oil
2 Tbsp. butter or margarine
1 leek, cut into 1-inch strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream 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
PREHEAT greased grill to high heat. Brush fish with oil.
GRILL fish 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. Reduce heat to low. Add cream cheese, wine, milk, parsley and seasonings; cook until cream cheese is completely melted, stirring frequently. Spoon over fish.
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