This stuff is great spooned over every type of plainly cooked fish I have tried.
I tried it with tog, tuna, bass and bluefish so far and it is all good! I even went "so plain" with the tuna that I simply boiled the steaks until they were cooked about 40%. I then plated and sliced them and just spooned this stuff liberally over the top.
Cut 1 large yellow onion thin
Chop 10 cloves of garlic
Dice 1 large red pepper
Saute over low heat in olive oil until soft, keep cooking while adding 12 kalamata olives, 1/2 a can of diced tomatoes (well drained), 1 tablespoon oregano, 1/4 stick butter, salt and pepper
Captain Jason Colby
Little Sister Charters