Ingredients

• 1 ½ cups unsalted butter
• 2 Tbsp dry vermouth
• 3 Tbsp fresh orange juice
• 3 Tbsp grated orange peel
• 5 small garlic cloves, pressed
• 1 Tbsp steak sauce
• 1 Tbsp creole seasoning mix
• ¾ tsp hot pepper sauce
• 10 ¾ inch thick tuna or swordfish steaks
• Orange slices

Directions

1. Cook first 8 ingredients in saucepan over medium heat until butter melts, mixture boils and ingredients are well blended, stirring often.
2. This can be prepared 2 hours ahead or at any point.  Hold at room temperature and reheat.
3. Prepare BBQ grill to high heat.
4. Brush fish on both sides with basting sauce.
5. Grill to desired doneness, basting frequently, about 4 minutes per side for medium.
6. Place fish on platter. 
7. Top with remaining sauce and orange slices.