Swordfish With Leek Cream Recipe

Cooking Directions

• STEP 1.In a bowl, combine lemon juice, olive oil, garlic, thyme, salt, and pepper. Place the swordfish steaks in the marinade and let them sit for 30 minutes.
• STEP 2.Preheat the grill to medium-high heat. Remove the swordfish from the marinade and grill for 4-5 minutes per side, or until cooked through.
• STEP 3.Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Add the sliced leeks and cook until soft, about 5 minutes.
• STEP 4.Transfer the cooked leeks to a blender or food processor. Add the heavy cream, salt, and pepper. Blend until smooth and creamy.
• STEP 5.Serve the grilled swordfish steaks with a generous spoonful of leek cream on top. Garnish with fresh herbs, if desired.

Cooking Tips

• Make sure to marinate the swordfish for at least 30 minutes to allow the flavors to penetrate the fish.
• Grill the swordfish over medium-high heat to get a nice sear on the outside while keeping the inside moist and tender.
• If you don't have a grill, you can also cook the swordfish in a hot skillet or under the broiler.
• For a lighter version, you can substitute half-and-half or milk for the heavy cream in the leek cream sauce.

Storage and Serving

• Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the swordfish in a hot skillet or in the oven at a low temperature to prevent it from drying out.
• The leek cream can be stored in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat before serving.