Recipe for Olive and Oregano Compote for Fish

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	Olive oil plus
1/3 cup	Olive oil
1 x	Onion thinly sliced
20 x	Garlic cloves sliced paper-thin
1 tsp	Salt
1 x	Jalapeno chile stemmed, seeded
	if desired, and minced
1/2 cup	Chopped capers
1/2 cup	Chopped pitted green olives
2 x	Italian Roma tomatoes cored, seeded,
	and chopped
1 bn	Oregano, leaves only chopped
1/3 cup	Red wine vinegar

Instructions:

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.

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