Grilled Swordfish with Rosemary Aioli

Rosemary Aioli yields 1.25 quarts

• 2 egg yolk
• 1 each lime
• 1 tbls white wine
• 2 cups extra virgin olive oil
• 2 cups olive oil blend
• 2 tbls sherry vinegar
• 2 tbls honey
• 1 tsp garlic
• 10 shakes tobasco
• 2 tbls Dijon mustard
• 1 tbls chopped rosemary

1. Separate yolks and place in food processor
2. Add lime juice, wine, honey, mustard, Tabasco, sherry vinegar and garlic
3. Slowly add the oil to mixture until oil is incorporated

For the plate

• Arugula
• ¼ yellow tomato roasted
• ¼ red tomato roasted
• ¼ endive grilled
• 3 each fingerling potato roasted
• 1 each 8 oz. swordfish
• 1 tbls aioli