If you enjoy fish on the grill, this dish has something for everyone. It really showcases Napa Valley chardonnay, along with an abundance of fresh herbs from the garden. You can make the chardonnay cream sauce a day ahead, so this is simple for dinner parties.

FOR THE SAUCE:

3 tbsp. unsalted butter
3 tbsp. olive oil
3 carrots, chopped
1 med. onion, chopped
1 1/2 celery stalks, chopped
15 fresh lemon thyme sprigs, or 1 1/2 tsp. dried thyme
3/4 fresh parsley, minced
2 bay leaves
1 1/2 tbsp. black peppercorns
1 1/2 lb. assorted fish bones
1 1/2 bottles California chardonnay wine
3 c. heavy cream
3 tbsp. butter, room temperature
Salt & freshly ground pepper, to taste

Melt 3 tablespoons of butter with oil in a heavy saucepan over medium - high heat. Add carrots, onion, celery, herbs and peppercorns. Cook until vegetables are soft, about 10 minutes, stirring occasionally. Add fish bones and stir until the bones turn opaque, about 3 minutes. Add the wine, cover and simmer about 20 minutes.

Strain the stock into a heavy saucepan and simmer until reduced to 1/2 cup. The sauce can be prepared to this point a day in advance and refrigerated.

Before serving, add cream to stock and simmer until reduced to about 2 cups. Whisk 3 tablespoons of butter into the sauce, 1 tablespoon at a time. Season to taste. Serves 8. 1 1/2 lb. swordfish steaks 1 1/2 lb. red snapper fillets 1/2 c. olive oil 10 sprigs fresh lemon thyme 10 sprigs fresh rosemary 1/4 c. fresh parsley, minced 1/4 c. green onions, minced

Arrange the fish in a glass dish and brush with the olive oil. Top with the thyme and rosemary, parsley and green onions. Cover and refrigerate 4 hours or overnight. Turn fish occasionally.

Preheat the grill and cook fish about 9 minutes, turning once. Arrange on a platter and garnish with the sprigs of thyme and rosemary. Pass the chardonnay cream sauce separately. Serves 8.