Honey-Apricot Striper

2 lbs striper filets or other firm white fish, cut into 3-4 inch long pieces

1 C. cooking wine with lemon or medium sweet white wine

1 tsp dried dill weed

1 tsp lemon-pepper seasoning

2 Tbsp. Apricot preserves

2 Tbsp. Honey

1 Tbsp butter or margarine

Place fish fillets in plastic bag; add wine, dill weed and lemon-pepper seasoning. Marinate in refrigerator for at least 2 hours before grilling. Mix apricot preserves, honey and butter in small bowl and heat in microwave until butter melts. After grill is ready, put fish grill on top of hot coals and place marinated fillets on fish grill. (This can also be cooked in the oven at 325 degrees for 15 minutes.) Brush fish with honey apricot butter mixture. After 5-7 minutes turn and brush again with honey apricot butter mixture. Cook another 5-7 minutes. This is a great low-fat alternative to corned beef on St. Patrick’s Day and goes great with Brigadoon Potatoes (page 45) and Parslied Baby Carrots (page 47).

Submitted by: Ken Woolridge