Marinade for fish steaks or chicken

1 1/2 lb. fish steaks or skinless
chicken breasts (If fish, suggest
swordfish, monkfish, halibut, etc.)
2 tbsp. ketchup
1 tbsp. fresh lemon juice or
equivalent of concentrate
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. salt
1 tbsp. olive oil
1/4 c. orange juice
1/4 c. dry vermouth
1/4 c. chopped parsley

Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and parsley; pour over meat. Marinate several hours or overnight in refrigerator. Preheat broiler and grease broiler pan with oil. Broil fish for 5-15 minutes or until it flakes easily. For chicken, broil 25-30 minutes or until done. Heat marinade and spoon over fish. The chicken breast option is great on the grill.