1 pound halibut
1/2 cup All-Fruit Apricot Preserves
2 tablespoons white vinegar
1 1/2 teaspoons chopped fresh tarragon

Brush grill rack with vegetable oil. Heat grill to medium heat.

Place fish on grill rack.

Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork.

Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking.

Makes 4 servings.