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Charmoula Sauce on Arctic Char

Many of my clients resist cooking fish at home because they find it bland when they cook it themselves. If you feel the same way, please let me assure you that you can make fish super flavorful. One of my favorite ways to flavor seafood is with this Charmoula Sauce. It is a marinade that is commonly used in Algerian, Libyan, Moroccan and Tunisian cooking and it carries notes of parsley, cumin, paprika, and lemon. I occasionally make it with Artic Char, but I also love it on roasted vegetables!


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 T chopped green olives 
1 T fresh lemon juice  
1/4 tsp ground cumin 
1/4 tsp paprika 
Kosher salt 
4, 5-ounce, skin-on arctic char or salmon fillets  
Black pepper to taste

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.



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