Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Peixe-espada preto com banana is one of the best-known combinations in Madeiran cuisine.
The contrast between the delicate fish and golden banana creates a distinctive Madeiran dish.
Ingredients
- 4 black scabbardfish fillets, or firm white fish
- 2 ripe and firm bananas
- Lemon juice
- Flour for breading
- 2 eggs
- Olive oil or oil for frying
- Salt and pepper
- Parsley
Method
- Season the fish with lemon, salt and pepper.
- Coat in flour and egg.
- Brown the fillets until cooked.
- Cut bananas in half and brown quickly.
- Arrange the fish and banana on the plate.
- Finish with parsley and lemon.
Tips from Empório Portugal
- Banana must be ripe but firm.
- Pat the fish dry before breading for a better coating.
- Serve immediately to maintain texture.
Possible substitutions in Brazil
- Use firm white fish if black scabbardfish is not available.
- Banana-prata works well in Brazil.
Pairing
A young Portuguese white wine or lemonade. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe