Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Olive and Oregano Compote for Fish
- Level: Easy
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 323
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.