1/2 c. dry white wine
1 tbsp. vegetable oil
1 tsp. dried rosemary
1/2 tsp. oregano
1 clove garlic, crushed
2 lb. swordfish steaks 1 inch thick
Salt and freshly cracked pepper to taste

Combine wine, oil, herbs and garlic. Arrange fish in shallow dish and cover with wine mix. Cover and refrigerate overnight, turning occasionally. Drain, but reserve marinade. Place steaks on well oiled grill over moderately hot coals. Cook 5 minutes on each side, brushing frequently with marinade until fish flakes easily. Serves 4 Any firm white fish (halibut, cod, grouper, etc.)