Olive And Oregano Compote For Fish

Recipe Ingredients

1/2 cup	118ml	Olive oil - plus
1/3 cup	78ml	Olive oil
1		Onion - thinly sliced
20		Garlic cloves - sliced paper-thin
1 teaspoon	5ml	Salt
1		Jalapeno chile - stemmed, seeded
		If desired, and minced
1/2 cup	73g / 2.6oz	Chopped capers
1/2 cup	73g / 2.6oz	Chopped pitted green olives
2		Italian Roma tomatoes - cored, seeded,
		And chopped
1		Oregano, leaves only - chopped
1/3 cup	78ml	Red wine vinegar
2 teaspoons	10ml	Honey

Recipe Instructions

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.

This recipe yields 2 1/2 cups.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6164 broadcast 09-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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