Sunday's Best

This was a meal that I just thought about in the Target parking lot, and after a stop by Publix, made it later that night. The asparagus, fish, and pasta are relatively easy to prepare, while the hollandaise can get a little tricky. The meal turned out great though, as the fish was grilled nicely with a little spiciness, the pasta had great herb and garlic flavor, and the lemony hollandaise sauce tied everything together for a delicious meal.

Fish fillets, snapper, grouper, whatever you have
Blacken seasoning
Bundle of large asparagus
6 cloves garlic, minced or smashed with a press
1 lb Angel hair pasta
Basil and chives
Evoo
S/P
Hollandaise sauce
6 egg yolks
1-2 tsp Dijon mustard
1 lemon
2 sticks butter
Water
White pepper
Cayenne pepper
S/P
Fish/Asparagus/Pasta:
Cut off about a quarter to half an inch off the bottom of the asparagus(that part can be very tough). Toss the asparagus with a couple tbsp EVOO, two of the garlic cloves, a dash of crushed red pepper, and lots of S/P.

Next, rub the fish fillets with EVOO. Then lightly season both sides the fish with the blacken seasoning. Also sprinkle on S/P.

Turn the grill on medium high to high. Once preheated, put asparagus in a single layer on one side. The asparagus will take about 15 minutes or until cooked as desired. Lay the fish on the other side of the grill. Cook fish 4-5 minutes per side, depending on the fish. Make sure to get nice grill marks on the fish.

Boil pasta in salted water following directions on the box. Once the pasta is in the colander draining, place the pan back on the medium heat. Put 3-4 tablespoons of EVOO in the pot. Then, put in 3-4 cloves of minced(or pressed) garlic and several dashes of crushed red pepper when the oil goes into the pan(before it gets hot). Once the garlic starts to sizzle, cook for about 30 seconds. It can go to brown/crispy really quick, which we dont want. Toss in the chopped herbs and add the pasta in back in. Toss the pasta with the herbs and garlic, adding salt, pepper and olive oil as needed, until the pasta is coated well.

For the Hollandaise:
Put the egg yolks in a metal bowl. Whisk together with the dijon mustard, half a squeezed lemon, and about a tablespoon of cold water. Meanwhile, melt the butter in a glass cup, or something that can be used to pour the butter. After whisking for a few minutes, the egg mixture will be pale and thick, and will have added volume from whisking in the air. Add a small dash of cayenne, a few dashes of white pepper, and small dash of black pepper. Place the bowl over a pot of simmering water, as you would a double boiler, making sure the water is not touching the bottom of the bowl. Begin whisking when the bowl goes on. Be sure to constantly whisk. After about a minute, start pouring in butter. Make sure to start of pouring very slowly, and you can increase as you get further along. I had a little butter left over, in the bowl, so I didnt use the full two sticks. Add the other half lemon after adding the butter. The sauce should have been cooking and whisked for several minutes at this point. Salt to taste, and if you would like to thin out the sauce, add splashes of warm water, a little out a time, to desired thickness.