Tropical Swordfish

From the kitchen of Kevin Taylor, the BBQ Guru

4 (8 ounce) swordfish steaks
1 cup olive oil
1/2 cup white wine
1/2 cup Dijon mustard
1/2 cup cilantro, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 jalapeno pepper, diced

Blend all ingredients together to form the marinade.

Place fish in ziplock plastic bag, cover with marinade and refrigerate for 20 - 30 minutes.

Grill over high direct heat.