Salmon with Apricot Sauce

4 fresh or frozen salmon or halibut steaks, cut 3/4-inch thick

4 fresh apricots, pitted, or 8 dried apricot halves

½ cup apricot nectar

⅓ cup apricot preserves

3 tablespoons sliced scallion

1 ½ teaspoons chopped fresh oregano or 1/2 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

Directions

Step 1

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.)
Step 2

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.
Step 3

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.
Step 4

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

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