Olive and Oregano Compote for Fish |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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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