Nutrition per serving may change if servings are adjusted.
4 fresh or frozen salmon or halibut steaks, cut ¾-inch thick
4 fresh apricots, pitted, or 8 dried apricot halves
½ cup apricot nectar
⅓ cup apricot preserves
3 tablespoons sliced scallion
1½ teaspoons chopped fresh oregano or ½ teaspoon dried oregano, crushed, plus sprigs for garnish
⅛ teaspoon salt plus pinch, divided
Few dashes bottled hot pepper sauce plus 1-2 teaspoons, divided
1 tablespoon olive oil
Pinch of ground pepper
Thaw fish, if frozen. Rinse the 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.)
For sauce, combine apricot nectar, preserves, scallion, oregano, and ⅛ teaspoon salt in small saucepan. Bring just to boiling, stirring often; reduce heat. Boil gently, uncovered, about 8 minutes or until slightly thickened. Reserve ¼ cup of the sauce to brush on fish. Combine the remaining sauce, the apricots, and few dashes hot pepper sauce. Cover and keep warm.
Stir together oil and the remaining 1-2 teaspoons hot pepper sauce. Brush both sides of the fish with the oil mixture. Sprinkle lightly with remaining pinch of salt and the ground pepper.
Place the fish on greased rack of uncovered grill directly over medium heat. Grill for 6 to 9 minutes or until the fish flakes easily with fork, turning once halfway through grilling and brushing with the reserved sauce during last 2 to 3 minutes. Discard any remaining sauce. Serve the fish with the sauce. If desired, garnish with fresh oregano sprigs.