Turbot, red snapper, bass, cod, pike, halibut, sole, northern, salmon; allow 1/3 pound per person. Combine 1 cup dry white wine, 3/4 cup vegetable oil, 1/3 cup lemon juice, 2 tablespoons snipped fresh chives, 2 teaspoons salt, 1 clove garlic, minced, 1/4 teaspoon dried thyme, crumbled, and 1/4 teaspoon black pepper. Pour part of marinade over fish; refrigerate remainder, covered. Marinate fish, covered, 1-2 hours, turning once; remove from marinade. Broil or grill 4 inches from heat (5-8 minutes); baste with reserved marinade and turn. Continue cooking until fish flakes easily with fork (4-6 minutes).