You need a pan at least 2" high and with an area slightly bigger than the fish when spread out.
Use several filets of mahi mahi fish (or substitute another dense bland fish such as cod, halibut, or swordfish). I like the flash frozen filets from Trader Joe's because they taste fresh when defrosted. You can cook them still a bit frozen if necessary. Be sure they are of uniform thickness (3/4 to 1" is good)...as much as possible. In the pan, mix 2 parts olive oil (or safflower), 2 parts vinegar (white, rice, or white wine, or other low flavor kind), 1 part tamari or soy sauce.
You can substitute white wine or lemon juice (fresh only!) for all or some of the vinegar. Some of the vinegar can be balsamic. You can leave out the soy sauce if desired. Fill the pan about 1/2" deep.
Take the fish filets and coat them completely on all sides and edges with the liquid then sit them in the pan. Don't overlap any of the pieces. Take several sundried tomato pieces (whole flat pieces, not chopped, are better) and place them on top of the fish. You can cover the fish if you like, but I tend to leave spaces so that 1/2 to 2/3 of the fish is covered.
Take orange marmalade (make sure it's a good one, not overly sweet) and coat the top of the fish/tomatoes with it. It doesn't have to be even. Use about 1 teaspoon per serving of fish or to taste.
Bake until the fish is done (it will flake with a fork).
Serve with some of the extra liquid from the pan on top.
I know the combo sounds weird but it's really very very good.
(posted to rec.food.recipes 10/19/97 and 3/8/98)
