Roasted Pepper Compote For Fish

Recipe Ingredients

2		Red bell peppers - roasted, peeled,
		Seeded and julienned
2		Yellow bell peppers - roasted, peeled,
		Seeded and julienned
2		Poblano chiles or green peppers - roasted, peeled,
		Seeded and julienned
1		Oregano, leaves only - chopped
1		Red onion - thinly sliced (small)
1/2 cup	118ml	Olive oil
		Juice of 2 limes
		(or 1/4 cup red wine vinegar)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once.

To serve, spread on a platter or serving plates and top with grilled, broiled or sauteed fish fillets.

This recipe yields 1 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.