Sprinkle swordfish steaks on both sides with salt and pepper; place in a shallow glass dish just large enough to hold the fish. Combine oil, lemon juice and oregano; pour over fish steaks. Set aside and let marinate in refrigerator for 2 hours, turning once or twice.

Build a charcoal fire, or preheat a gas grill or broiler. When grill or oven is ready, cook the fish 9 to 11 minutes on each side or until the fish is done. Serve immediately with warm tomato-basil sauce and garnish. Yield: 4 servings.

Tomato-Basil Sauce
1½ Tablespoons butter
1½ Tablespoons olive oil
3 Tablespoons finely chopped shallots
2 Tablespoons red wine
1 Tablespoon red wine vinegar
1 pound plum tomatoes, peeled, seeded and diced
1½ Tablespoons chopped fresh basil
Salt and freshly ground pepper to taste
4 small fresh basil leaves for garnish

In a medium saucepan, melt the butter with the olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the wine and vinegar and cook over high heat about 1 minute, stirring constantly. Reduce the heat to medium low. Add the diced tomatoes and simmer 5 to 6 minutes, or until most of the liquid has evaporated. Stir in the basil, season with salt and pepper, and simmer for 30 seconds. Keep warm. (Note, the sauce can be prepared a few hours before serving and reheated.)