Dish

Espada com banana

Scabbard Fish with Banana

The dish is made by frying the black scabbardfish in a pan until it is crispy. The bananas are also fried until they are golden brown. The dish is typically served with boiled vegetables such as carrots and green beans. The black scabbardfish is a great source of protein and is low in fat and calories.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Espada com banana is a traditional dish from the island of Madeira in Portugal. The dish is believed to have originated in the 16th century when the island was a major port for the Portuguese navy. The dish is now enjoyed throughout the island and is often served at family gatherings and special occasions.

Dietary considerations

This dish is not suitable for vegetarians or vegans. Gluten-free options are available by using gluten-free flour.

Variations

Variations of the dish include using different types of fish such as cod or haddock. Some recipes also call for the addition of lemon juice or garlic to the dish.

Presentation and garnishing

To ensure that the fish is cooked evenly, it is important to use a non-stick pan and to cook the fish on a medium heat. The bananas should be ripe but not too soft. They should be fried until they are golden brown. The dish is typically served on a plate with the black scabbardfish on one side and the fried bananas on the other. The boiled vegetables are served in a separate dish. A sprig of parsley can be used as a garnish.