Try this Olive and Oregano Compote for Fish recipe, or contribute your own.
Suggest a better descriptionHeat 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. Yield: 2 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
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 96 | ||
Calories from Fat: 32 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 350.9mg | 12 % | |
Potassium 146.4mg | 4 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.6g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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