Roasted Pepper Compote For Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Red bell peppers, roasted | |
| peeled seeded and | ||
| julienn | ||
| 2 | Yellow bell peppers | |
| roasted peeled seed | ||
| and | ||
| julien | ||
| 2 | Poblano chiles or green | |
| peppers roasted | ||
| seeded | ||
| and | ||
| 1 | Bunch oregano, leaves only | |
| chopped | ||
| 1 | Red onion, thinly sliced | |
| 1/2 | c | Olive oil |
| Juice of 2 limes or 1/4 cup | ||
| red wine vinegar | ||
| 1 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
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. Yield: 1 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: 1201
Calories From Fat: 981
Total Fat: 111.1g
Cholesterol: 0mg
Sodium: 3057.3mg
Potassium: 1932.4mg
Carbohydrates: 51g
Fiber: 18.6g
Sugar: 2.6g
Protein: 15.3g