1. Thaw fish, if frozen. Pit and quarter fresh apricots; set aside (may use dried apricot halves; covering them with boiling water, letting them stand while preparing fish, then draining them well).

2. For sauce, in a small saucepan combine aprictot nectar, apricot preserves, green onion, oregano and salt. Bring to a boil, stirring frequently; reduce heat. Boil gently, uncovered about 8 minutes or until sauce is slightly thickened. Remove from heat; reserve 2 tablespoons of the sauce to brush on fish. Stir apricots and few drops hot pepper sauce into the remaining sauce. Cover and keep warm.

3. Rinse fish; pat dry with paper towels. Combine olive oil and the hot pepper sauce. Brush both sides of fish with the oil mixture. Sprinkle with black pepper.

4. Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once and brushing with the reseved 2 tablespoons of sauce during the last 2 to 3 minutes of grilling time.

5. Transfer the fish to 4 dinner plates. Spoon the chunky apricot sauce over fish.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.