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    • Black Scabbard with Fried Banana

    Black Scabbard with Fried Banana

    Mark Sharron
    Easy
    20 minutes
    4

    Black scabbard fish are marine fish species, living in the great depths of the Atlantic Ocean. The dish is common and can be found in most restaurants in Madeira. It is mainly popular for breakfast or as a quick lunch.

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    Ingredients

    • 4 scabbard fillets
    • salt and pepper to taste
    • Several cloves of garlic
    • Lemon juice
    • 2 eggs
    • A cup of bread crumbs
    • 4 Madeira bananas

    Method

    • Step-by-Step Method: Black Scabbard with Fried Banana
    • Pat the black scabbard fillets dry with paper towels
    • Season each fillet lightly with salt and pepper on both sides
    • Peel several garlic cloves and slice them thinly
    • Squeeze lemon juice into a small bowl and set aside
    • Crack the eggs into a separate bowl and beat them well
    • Pour the breadcrumbs onto a plate for coating
    • Carefully peel the Madeira bananas but do not slice yet
    • Heat a non-stick pan with a small amount of oil over medium heat
    • While the pan heats, dip each fillet first into the beaten egg, then coat evenly with breadcrumbs
    • When the pan is hot, add sliced garlic and sauté until fragrant, then remove garlic to avoid burning
    • Place the crumbed fillets into the pan and cook gently for 2–3 minutes on each side until golden and cooked through, then remove and place on a plate lined with paper towel
    • In a separate pan or after cooking the fish, add a fresh little oil if needed and heat over medium
    • Add the whole peeled bananas and fry until lightly golden and softened, turning gently to avoid breaking
    • Drizzle a little lemon juice over the fried bananas during the final minute of cooking
    • Arrange the crispy black scabbard fillets on each serving plate, placing a fried banana alongside each fillet
    • Optionally, garnish with a few crisped garlic slices and an extra squeeze of lemon juice
    • Serve immediately while hot, accompanied by a fresh salad if desired for color contrast