Grilled red snapper with a fresh tomato-jalapeno salsa (Jacques Pepin)

Rub the fish with Mexican oregano, the spice transcribed 'Camino' and salt, pressing it in.

For the salsa, combine olive oil, a sliced clove of ajo macho garlic, jalapeno, a couple of tomatoes and cilantro; season with a bit of salt and leave to marinate a little.

Transfer the fish to the plate and spread the salsa on top.

Sear the fish strongly on the grill, marking each side for the charcoal taste, without cooking it through, which dries it out.

Finish in a 275 degree oven while the rest of the meal is prepared; said as '10-15 minutes' at 10:48 and '15, 20 minutes' at 20:14.