2 lbs. swordfish steaks
1/4 c. Chablis or water
3 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. each salt, pepper, thyme, and oregano
1/2 lb. mushrooms, sliced
3 tbsp. olive oil

Cut fish into serving size. Combine Chablis or water, lemon juice, garlic, salt, pepper, thyme, and oregano to form marinade. Place fish with marinade in a container and cover. Refrigerate for 2 hours, turning occasionally. Reserving marinade, barbecue or broil fish approximately 6 to 8 minutes per side. While fish is cooking, saute mushrooms in olive oil. Add marinade to sauteed mushroom and simmer 1 minute. Place fish on platter and cover with mushroom sauce. Serves 4 to 5.