Thaw fish, if frozen. Rinse fish; pat dry. Set aside.

For paste, stir together half of the garlic, the ginger, sesame oil, 1/2 teaspoon of the salt, and the cardamom. With your fingers, rub both sides of fish evenly with paste. Cover and chill for 15 minutes. Measure thickness of fish. Grill fish on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork, turning once halfway through grilling time. (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 cook onion slices in hot olive oil over medium-high heat until tender, stirring frequently. Add remaining garlic and the jalapeno peppers; continue cooking until onions are golden. Add tomatoes, oregano, thyme, black pepper and remaining 1/4 teaspoon salt. Stir gently until heated through.

To serve, place fish on a serving platter; top with the tomato-onion mixture. Makes 4 servings.