1/4 c. plus 2 tbsp. oil
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2 bay leaf, crushed
1/4 c. onion, chopped
1 sm. garlic clove, minced
1/4 tsp. dried basil, crumbled
1 lb. swordfish (or any meaty fish steaks) about 1 inch thick

Combine first 7 ingredients in shallow dish. Add swordfish, turning several times to coat with marinade. Let stand at least 1 hour, turning occasionally. Prepare barbecue. Grill swordfish until opaque, about 5 minutes per side, basting frequently. Serve immediately.