Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Black scabbardfish with banana is one of the most remembered combinations of Madeiran cuisine.
The contrast between delicate fish and golden banana creates a unique, tropical, and Portuguese dish at the same time.
Ingredients
- 4 fillets of scabbardfish or firm fish
- 2 ripe and firm bananas
- Lemon juice
- Flour for breading
- 2 eggs
- Olive oil or oil for frying
- Salt and pepper
- Parsley
Preparation Method
- Season the fish with lemon, salt, and pepper.
- Dredge in flour and egg.
- Fry the fillets until cooked.
- Cut bananas in half and quickly fry.
- Plate the fish and banana.
- Finish with parsley and lemon.
Tips from Empório Portugal
- Banana should be ripe but firm.
- Dry fish breading works better.
- Serve immediately to maintain texture.
Possible Substitutions in Brazil
- Use firm white fish if scabbardfish is not available.
- Silver banana works well in Brazil.
Pairing
Young Portuguese white wine or lemonade. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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