Recipes Arctic Char with Charmoula 5.0 (1) 1 Review 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 By Jessica Koslow Jessica Koslow Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 Ingredients 3 unpeeled garlic cloves 1/3 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup flat-leaf parsley leaves 1/4 cup cilantro leaves 2 tablespoons chopped green olives 1 tablespoons fresh lemon juice 1/4 teaspoon ground cumin 1/4 teaspoon paprika Kosher salt Four 5-ounce, skin-on arctic char or salmon fillets Pepper Directions 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. 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. 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. Rate it Print