Sprinkle the fillets with salt and bake at 350 for 15 minutes. 

Saute the onion in the oil until golden brown. 

Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 

Simmer all for a few minutes. 

Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.

Chill for 24 hours.

Heat oil in large saute pan.  Add onions and stir occasionally until brown. 

Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass. 

Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.

Pecan Butter:

Melt butter in a saucepan, whisking constantly. 

When the butter browns to the desired darkness remove from heat. 

The darker the butter, the stronger the flavor. 

Toast pecans in the oven and add just before serving.

Simmer the first 4 ingredients for 5 minutes. 

Add cream and bring to a boil. 

Thicken with roux and simmer 3 minutes. 

Add final ingredients and heat through. 

Adjust salt and pepper to taste.