Hot pepper sauce and apricots add a zesty zap of flavor to salmon steaks in this 30-minute main dish recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.)

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  • For sauce, combine apricot nectar, preserves, scallion, oregano, and 1/8 teaspoon salt in small saucepan. 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. 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.

Nutrition Facts

304 calories; 8.4 g total fat; 1.3 g saturated fat; 73 mg cholesterol; 260 mg sodium. 637 mg potassium; 27.1 g carbohydrates; 1.6 g fiber; 16 g sugar; 29.1 g protein; 1534 IU vitamin a iu; 7 mg vitamin c; 38 mg calcium; 2 mg iron; 44 mg magnesium;