Pan-Seared Nile Perch Vindaye with Charred Baby Onions

In a small bowl, thoroughly combine the chopped chili, crumbled bay leaves, crushed peppercorns, minced garlic, crushed mustard seeds, and chopped parsley to create the spice mixture.

Season the fish fillets with salt and Chef Stone's Secret Spice™️, then coat them with half of the prepared spice mixture.

Set a large frying pan over medium-high heat. Add the olive oil and two tablespoons of the butter.

Once the butter is foaming, carefully place the fish in the pan and sear for approximately 4 minutes on each side, until golden brown and cooked through. Remove the fish and set aside.

In the same pan, add the remaining two tablespoons of butter and sear the baby onions until they are lightly browned and tender.

Stir in the remaining spice mixture and deglaze the pan with the white wine vinegar.

Return the fish to the pan and allow it to simmer gently for 3 minutes to absorb the flavors of the sauce.

Serve immediately, spooning the sauce and onions over the fish.