Arctic Char with Charmoula

(recipe from Food and Wine magazine)

3 unpeeled garlic cloves
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 Tbsp. chopped green olives
1 Tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/4 tsp. paprika (I used smoked paprika)
Kosher salt
Four 5-oz., skin-on arctic char or salmon fillets (I used salmon)
Pepper

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 Tbsp. 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.

(After coming across this recipe, I read a post on David Lebovitz' lovely cooking site {http://www.davidlebovitz.com/2014/08/chermoula-hot-sauce-recipe/} about the spicy sauce called chermoula, so I had to try it!  I noted the ingredients in David's recipe, and sort of combined the two, tweaking the amounts of things, adding red pepper flakes, keeping the green olives, etc.  The sauce is very flavorful, and a nice addition to the salmon.)