Olive and Oregano Compote for Fish

• 1/2 cup plus 1/3 cup olive oil
• 1 onion, thinly sliced
• 20 garlic cloves, slice paper-thin
• 1 teaspoon salt
• 1 jalapeno chile, stemmed, seeded if desired and minced
• 1/2 cup chopped capers
• 1/2 cup chopped pitted green olives
• 2 Italian Roma tomatoes, cored, seeded and chopped
• 1 bunch oregano, leaves only, chopped
• 1/3 cup red wine vinegar
• 2 teaspoons honey

1. Heat 1/2 cup of the oil in a skillet over medium-low heat.
2. Saute' the onions and garlic with the salt until soft but not brown, 5 to 7 minutes.
3. Set aside to cool 10 minutes.
4. Transfer the onion mixture to a bowl.
5. Add the remaining ingredients and mix well.
6. The compote can be refrigerated overnight.
7. Serve with roasted or grilled fish.

olive oil, onion, garlic, salt, jalapeno chile, capers, green olives, italian roma tomatoes, oregano, red wine vinegar, honey

Taken from www.foodnetwork.com/recipes/olive-and-oregano-compote-for-fish-recipe.html (may not work)