Swordfish with Leek Cream

• 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.

swordfish, oil, butter, white wine, milk, parsley, garlic salt, pepper

Taken from www.kraftrecipes.com/recipes/-20245.aspx (may not work)