2 lb. swordfish
1/2 c. dry white wine
4 tbsp. olive oil
4 tbsp. lemon juice
2 cloves garlic, minced
2 tsp. dried basil
1/4 tsp. freshly ground pepper

Rinse fish in cold water; pat dry. Combine ingredients, mix well. Place swordfish in marinade. Refrigerate 2-3 hours, turning several times. Preheat grill; brush the salad oil. Place fish on grill, cook approximately 10 minutes per inch, turning halfway through cooking time. Remove from grill, brush with melted butter, garnish with lemon wedges. Works with salmon, too.