Swordfish Steak with Lime and Herbs

1 swordfish steak, 4-5 lbs, about 2 inches thick
Marinade:
1/4 c olive oil
1/4 c lime juice
1/4 t basil
1/4 t thyme
1/4 t fennel
1/4 t marjoram
1/4 t sage
1/4 t parsley
salt and pepper to taste

Herb Butter Sauce:
1/4 lb melted butter
1/2 t basil
1/2 t thyme
1/2 t fennel
1/2 t marjoram
1/2 t sage
1/2 t parsley

Combine marinade ingredients and brush very generously on both sides of swordfish steak. Refrigerate in non-metal container for several hours, turning several times to marinate evenly. Drain, adding remaining marinade to herb nutter sauce. At grilling time, brush both sides of steak with butter sauce and place over hot bed of coals. Grill 12 to 15 minutes on each side, basting top side occasionally with herb butter sauce to keep fish juicy. Test by inserting sharp knife in the thickest part of steak, when done meat should be white and firm. Carefully remove swordfish to large platter, pour over the remaining heated butter sauce and slice diagonally into serving pieces. Will serve 6 to 8.