Photo by Mark Dailey
Original recipe from Coquinarius (fantastic place to eat and conveniently located near most major sights!)
Prepare the garnish: Cube 1/2 cantalope into small pieces (about the size of dice) Prepare the avocado cream: In a small blender, puree avocado, cream cheese, red onion, fresh lemon juice
Assemble: Fill each slice of smoked swordfish with about one spoon of avocado cream and 3 small cubes of cantalope. Roll and arrange on serving plate, surrounded by the remaining cubes of cantalope. Add a dash of black pepper and a ring of high quality olive oil around the dish.
Serves 2 for a light meal, 4 as an antipasto. Serve cold and fresh.