Onion, Black Olive, and Caper Compote

Name: Onion, Black Olive, and Caper Compote
Yield: Serves 6 (about 2 cups)
Ingredients: 1/2 cup, olive oil; 2 , medium onions, halved and sliced thin; 6 medium cloves, garlic, sliced thin; 1/2 cup, black olives, such as Kalamatas, pitted and chopped coarse; 1/4 cup, capers; 2 , anchovy fillets, rinsed and minced; 1/4 cup, balsamic vinegar; 1 teaspoon, minced fresh marjoram leaves, or 1/2 teaspoon dried marjoram; 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper

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Appears in Cook's Illustrated May/June 1994

Quick, flavorful accompaniments for grilled or broiled fish.

SERVES6 (about 2 cups)

TIME20 minutes

WHY THIS RECIPE WORKS

We wanted an intensely flavored, high-acid onion and olive compote to complement fatty fish such as bluefish, mackerel, and tuna. This combination of onion, black olive, and capers mixed with balsamic vinegar was just what we were looking f...

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