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© Meredith Corporation. All rights reserved. Used with permission.
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.)
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 a few dashes hot sauce. Cover and keep warm.
In small bowl, stir together oil and 1 to 2 teaspoons hot sauce. Brush both sides of fish with oil mixture. Sprinkle lightly with ground black pepper and additional salt.
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 the last 2 to 3 minutes. Discard any remaining sauce. Serve fish with sauce. If desired, garnish with fresh oregano sprigs.