4 tbsp. sweet butter
1/3 c. extra virgin olive oil
2 tbsp. Balsamic vinegar
1 tsp. oregano
2 lg. swordfish steaks, about 1-inch thick (1 1/2 lbs. to 2 lbs.)
2 cloves garlic, crushed
1 tsp. dried parsley
Pepper to taste

One day in advance, soften the butter with a wooden spoon and mix in the crushed garlic. Using a piece of waxed paper, roll into a log and return to the refrigerator until firm.

In a small bowl mix the olive oil, Balsamic vinegar, parsley, oregano, and vinegar. Liberally brush the olive oil mixture on one side of the swordfish and place brushed side down on preheated medium grill. Brush olive oil on the other side and cook for about 5-10 minutes.

Turn swordfish over, brush more olive oil, and cook an additional 5-10 minutes or until fish flakes easily and is cooked to desired doneness. DO NOT overcook.

Remove fish from the grill and place a piece of garlic butter on top of each piece of fish. Makes 4 servings.

Note: Tuna or Mahi Mahi can be substituted for the swordfish. If using a broiler rather than a grill, use a lower rack setting and brush the olive oil on both sides of the fish before putting under the broiler.