© Con Poulos
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excellent with a rich fish, such as arctic char or salmon. Plus: F&W's Ultimate Guide to Fish and Seafood

How to Make It

Step 1    

In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.

Step 2    

In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.

Step 3    

In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.

Make Ahead

The charmoula can be refrigerated for 2 days.

Suggested Pairing

Citrusy New Zealand Sauvignon Blanc.

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