• 4 fresh or frozen salmon or halibut steaks, cut 3/4-inch thick
  • 4 fresh apricots, pitted, or 8 dried apricot halves
  • 1/2 cup apricot nectar
  • 1/3 cup apricot preserves
  • 3 tablespoons sliced green onion
  • 1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon salt Few dashes bottled hot pepper sauce
  • 1 tablespoon olive oil
  • 1 to 2 teaspoon bottled hot pepper sauce
1. Thaw fish, if frozen. Rinse fish; pat dry. Set aside. Cut up fresh apricots; set aside.
(Or halve dried apricots; cover with boiling water. Let stand until needed; drain well before using.)
2. For sauce: In small saucepan, combine apricot nectar, preserves, green onion, oregano, and salt. Bring just to boiling, stirring often; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened.
Reserve 1/4 cup of the sauce to brush on fish. In small bowl, combine remaining sauce, apricots, and few dashes hot pepper sauce. Cover and keep warm.
3. In small bowl, stir together oil and 1 to 2 teaspoons hot pepper sauce.
Brush both sides of fish with oil mixture. Sprinkle lightly with ground black pepper and additional salt.
4. Place fish on greased rack of uncovered grill directly over medium heat.
Grill for 6 to 9 minutes or until fish flakes easily with fork, turning once halfway through grilling and brushing with reserved sauce during last 2 to 3 minutes. Discard any remaining sauce.
Serve fish with sauce. If desired, garnish with fresh oregano sprigs. Makes 4 servings.