Olive and oregano compote for fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plus 1/3 cup olive oil |
| 1 | Onion,; thinly sliced | |
| 20 | Garlic cloves,; slice paper-thin | |
| 1 | teaspoon | Salt |
| 1 | Jalapeno chile, stemmed,; minced | |
| ½ | cup | Chopped capers |
| ½ | cup | Chopped pitted green olives |
| 2 | Italian Roma tomatoes, cored, seeded and; chopped | |
| 1 | bunch | Oregano, leaves only,; chopped |
| ⅓ | cup | Red wine vinegar |
| 2 | teaspoons | Honey |
Directions
Heat ½ cup of the oil in a skillet over medium-low heat. Saute' the onions and garlic with the salt until soft but not brown, 5 to 7 minutes.
Set aside to cool 10 minutes.
Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The compote can be refrigerated overnight. Serve with roasted or grilled fish.
Yield: 2½ cups
Recipe By :TOO HOT TAMALES SHOW TH#6164 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@...>
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