1 1/2 pounds swordfish steaks, 4 steaks, cut 1 inch thick
Marinade:
3/4 cup olive oil
2 teaspoons dried oregano leaves, crumbled
1 1/2 tablespoons dried basil leaves, crumbled
2 tablespoons lemon juice
4 cloves garlic, minced or pressed
3/4 teaspoon celery salt
1 teaspoon coarse black pepper
Chopped parsley, for garnish, optional

Preparation Instructions:

1. Cut fish into serving portions. Rinse quickly in cold water. Pat dry with paper towel.

2. Combine oil, oregano, basil, lemon juice, garlic, celery salt, and pepper.

3. Pour marinade over fish. Marinate 30 to 60 minutes, turning once.

4. Remove fish. Reserve marinade for basting.

5. Place fish on greased grill, 4 to 6 inches from medium hot coals. Grill, basting often with marinade, 6 to 7 minutes (or place under broiler, 4 to 6 inches from the heat).

6. Turn over. Continue cooking until fish is slightly opaque and just begins to flake when tested with a fork, another 3 to 4 minutes, basting with marinade.

7. Arrange steaks on heated platter. Garnish with chopped parsley, if desired.