Olive and Oregano Compote for Fish
Recipe GLPR34f221853a3bfa
A vibrant Mediterranean condiment featuring caramelized onions and tender garlic suspended in a tangy, herb-infused sauce of green olives, capers, fresh oregano, and tomato. Drizzle over roasted or grilled fish for a burst of briny, aromatic flavor. This compote develops deeper complexity when prepared a day ahead.
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Ingredients
1/2 cup extra virgin olive oil
1 medium yellow onion, thinly sliced
20 garlic cloves, sliced paper-thin
1 teaspoon kosher salt
1 jalapeño pepper, stemmed, seeded if preferred, and minced
1/2 cup capers, chopped
1/2 cup green olives, pitted and chopped
2 Roma tomatoes, cored, seeded, and chopped
1/3 cup fresh oregano leaves, finely chopped
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil (second addition)
2 teaspoons raw honey
Directions
Warm the first 1/2 cup of olive oil in a large skillet over medium-low heat. Add the sliced onion and minced garlic along with the salt, stirring occasionally, until the onions become soft and translucent without browning, about 5 to 7 minutes. Remove from heat and allow the mixture to cool to room temperature, approximately 10 minutes.
Transfer the cooled onion and garlic mixture to a bowl. Stir in the minced jalapeño, chopped capers, chopped green olives, chopped tomatoes, and fresh oregano. Add the red wine vinegar and the remaining 1/3 cup of olive oil, then drizzle in the honey. Gently fold all ingredients together until well combined.
For optimal flavor development, cover and refrigerate the compote for at least a few hours or overnight before serving. The flavors will deepen and meld together. Serve chilled or at room temperature alongside roasted or grilled fish.
