2 six-ounce halibut filets
salt and pepper to taste
1 tablespoon extra virgin olive oil
In a heavy sauce pan over medium high heat, add the olive oil and bring to temperature. Season the halibut with salt and pepper and place in pan. Cook for two to three minutes per side. Set aside.
Place water in the bottom section of a double boiler and bring to a boil. To top section of double boiler, add egg yolks, salt, chili powder and 2 tablespoons of water and cook for about one to one and a half minutes, stirring constantly. Remove when mixture is the consistence of pancake batter.
Slowly add butter until mixture is thick. Add the remaining water to thin mixture out until all of the butter is incorporated. Mixture should use about 2/3 of the water.
Over medium heat, combine tarragon, shallot and red wine vinegar and cook all of the liquid out of the mixture until it is the consistency of paste. Add half of the mixture to the hollandaise sauce (you may freeze the other half for future use). Place halibut on serving plates, top with crab, asparagus and hollandaise sauce. Serve immediately.