Place the fish in a baking dish or large mixing bowl and sprinkle the salt, oil, and lemon juice. Rub the marinade into the fillets and let sit for 15-20 minutes.

Combine the chutney ingredients in a bowl: mango, pepper, jalapeno, red onion, and cilantro. Squeeze the lime over it and toss well. Season lightly with a pinch of salt and refrigerate until ready to serve.

Grease a grill pan with oil and heat it on medium heat until very hot.

Add the fish and cook on one side until grill marks appear, about 3 minutes. Flip and cook on the other side until white and opaque, another 2-3 minutes.

Brush each fillet with the apricot jam immediately after being cooked and place on a plate. Top with a tablespoon of salsa and serve warm.