Olive and Oregano Compote for Fish

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
2 1/2 cups
Level:
Easy

CATEGORIES
Ingredients
  • 1/2 cup plus 1/3 cup olive oil
  • 1 onion, thinly sliced
  • 20 garlic cloves, slice paper-thin
  • 1 teaspoon salt
  • 1 jalapeno chile, stemmed, seeded if desired and minced
  • 1/2 cup chopped capers
  • 1/2 cup chopped pitted green olives
  • 2 Italian Roma tomatoes, cored, seeded and chopped
  • 1 bunch oregano, leaves only, chopped
  • 1/3 cup red wine vinegar
  • 2 teaspoons honey
Directions

Heat 1/2 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.

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