| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Fish, Sauces | 6 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 2 | Medium onions, halved and | |
| Sliced thin | ||
| 6 | Cloves garlic, sliced thin | |
| 1/2 | c | Black olives, such as |
| Kalamatas, pitted and | ||
| Chopped coarse | ||
| 1/4 | c | Capers |
| 2 | Anchovy fillets, rinsed and | |
| Minced | ||
| 1/4 | c | Balsamic vinegar |
| 1 | t | Minced fresh marjoram, or |
| 1/2 Teaspoon dried | ||
| 2 | T | Minced fresh parsley |
| Salt and black pepper to | ||
| Taste |
INSTRUCTIONS
Heat two tablespoons oil in large saute pan. Add onions and saute over medium heat until softened, about 5 minutes. Add garlic; saute until fragrant, about 1 minute longer. Turn onion mixture into medium bowl; stir in remaining ingredients. Serve compote warm or at room temperature.
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 174
Total Fat: 19.7g
Cholesterol: 3.4mg
Sodium: 419.9mg
Potassium: 117.1mg
Carbohydrates: 7.7g
Fiber: 1.4g
Sugar: 3.4g
Protein: 2.1g