Olive And Oregano Compote For Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1/2 | c | Plus 1/3 cup olive oil |
| 1 | Onion, thinly sliced | |
| 20 | Garlic cloves, slice | |
| paper-thin | ||
| 1 | t | Salt |
| 1 | Jalapeno chile, stemmed | |
| minced | ||
| 1/2 | c | Chopped capers |
| 1/2 | c | Chopped pitted green olives |
| 2 | Italian Roma tomatoes | |
| cored seeded and | ||
| chopped | ||
| 1 | Oregano, leaves only | |
| 1/3 | c | Red wine vinegar |
| 2 | t | Honey |
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. Yield: 2 1/2 cups Recipe By :TOO HOT TAMALES SHOW TH#6164 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1454
Calories From Fat: 1196
Total Fat: 135.4g
Cholesterol: 58.8mg
Sodium: 6747.3mg
Potassium: 1177.2mg
Carbohydrates: 43g
Fiber: 14.7g
Sugar: 18.1g
Protein: 26g