Involtini di Pesce Spada con Avocado e Melone

Photo by Mark Dailey

Original recipe from Coquinarius (fantastic place to eat and conveniently located near most major sights!)


  • One package of smoked swordfish
  • One ripe avocado
  • One ripe cantalope
  • 2 tablespoons cream cheese
  • 1/2 small red onion (not too much- use your judgement!)
  • Juice of one small lemon
  • Salt & Pepper
  • Olive Oil


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.