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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
Stir together 2 cloves minced garlic, ginger, sesame oil, 1/2 teaspoon salt and cardamom. Rub both sides of fish evenly with the paste. Cover and chill for 15 minutes.
Measure thickness of fish. Grill fish on the greased rack of an uncovered charcoal grill directly over medium coals until fish flakes easily with a fork, turning once halfway through grilling. Allow 4 to 6 minutes per 1/2-inch thickness. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack. Cover and grill as above.)
Meanwhile, in a heavy large skillet, heat olive oil over medium-high heat. Add onion slices; cook until tender, stirring frequently. Add the remaining 2 cloves minced garlic and the jalapeños; continue cooking until the onions are golden. Add tomatoes, oregano, thyme, black pepper, and the remaining 1/4 teaspoon salt. Stir gently until heated through.
To serve, place fish on a serving platter; top with the tomato-onion mixture.