• 1/3 cup plus 4 Tbs. unsalted butter
• 1-1/4 Tbs. dry vermouth
• 1-1/4 Tbs. orange juice
• 1-1/4 Tbs. orange peel, grated
• 2 small cloves garlic, pressed
• 1-1/4 tsp. steak sauce
• 1-1/4 tsp. Creole seasoning mix
• 1/4 tsp. hot pepper sauce
• 4 tuna or swordfish steaks, about 6 ounces each, 3/4 inch thick
• 1/2 orange, sliced

Place first 8 ingredients in a heavy nonreactive saucepan over medium heat. Cook, stirring frequently, until butter melts, mixture boils and ingredients are mixed thoroughly. Remove from heat. Prepare grill or turn on broiler. Brush both sides of fish with sauce. Place on grill or broiler pan and cook about 4 minutes per side, basting frequently with sauce, until fish is almost cooked through. Do not over cook. Serve remaining sauce over fish. Garnish with orange slices.

Per serving: calories 667, fat 31.0g, 43% calories from fat, cholesterol 259mg, protein 87.8g, carbohydrates 4.3g, fiber 0.8g, sugar 2.6g, sodium 177mg, diet points 16.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.0, Fat: 5.5, Sugar: 0.0, Very lean meat protein: 11.9

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The recommended wines are: Chardonnay, Chablis, or White Zinfandel.