Recipe courtesy of Mary Sue Milliken and Susan Feniger

Olive and Oregano Compote for Fish

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 2 1/2 cups
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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

  1. 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.
  2. 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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