Alejo's Blackened Fish Alfredo

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FISH SEASONING: 4 firm fish fillets (about 1½ pounds) 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon cayenne pepper ½ teaspoon thyme Olive oil spray Butter ALFREDO: 1 lb. linguini Olive oil ½ onion, minced Garlic, minced ± 1 cup Milk Parmesan 1 egg, beaten Pepper

FISH: Mix spices. Spray fillet with olive oil and rub spices onto both sides of fish. Heat butter in skillet on high. Place fillets into skillet and cook each side until they flake easily. Serve over bed of pasta. PASTA: Cook and drain pasta. Set aside. In Dutch oven, sauté onion and garlic in olive oil until tender. Add milk and heat thoroughly. Gradually stir in parmesan. Continue to stir and add in cheese until sauce thickens. Once thickened, add pasta. Remove from heat. Stir egg into hot pasta. Add pepper.