In a small saucepan, combine the kumquats, marmalade, sugar, vinegar, ginger, thyme bundle, cinnamon stick, jalapenos, 3/4 cup water and a pinch of salt. Bring to a simmer and cook, stirring frequently, until all of the liquid has evaporated and the mixture has slightly thickened, 15 to 20 minutes.
Coat a large saute pan with olive oil and bring the pan to a high heat. Pat the fish dry with paper towels and sprinkle generously with salt.
Coat the BOTTOM of a medium saute pan generously with olive oil.
Lay the fish skin-side down in the large saute pan and lay the oiled smaller saute pan directly on top of the fish to press the skin onto the bottom pan to make it really crispy. Cook the fish for 3 to 4 minutes on the skin side, then remove the top saute pan, flip the fish and cook for another 2 minutes.
Remove the fish from the pan, plate as desired and top with the kumquat compote.
Recipe courtesy of Anne Burrell