Espada com banana is a traditional dish from the Madeira archipelago. As the name suggests, it is prepared with black scabbard-fish (espada) and banana. The black scabbard-fish is cut into fillets and seasoned with lemon, salt, pepper, and garlic. It is then fried in hot oil, coated in batter or breaded. The bananas are fried open in half, and it is common for them to be fried in the same pan as the fish, even in the same oil. It is often further assaisoned by mango, passion fruit or other fruits. It can be served with sautéed boiled potatoes and salad or spinach puree.
A Unique Culinary Experience
Espada com banana offers a unique culinary experience that captures the essence of Madeira’s rich gastronomic tradition. The dish combines the delicate, flaky texture of black scabbard-fish with the sweet, caramelised flavour of fried bananas. This unusual pairing creates a harmonious blend of savoury and sweet.
Preparation and Ingredients
The preparation of Espada com banana is straightforward yet requires attention to detail to achieve the perfect balance of flavours. The black scabbard-fish, known for its tender and mild flesh, is cut into fillets and seasoned with a mixture of lemon juice, salt, pepper, and garlic. This seasoning enhances the natural taste of the fish while adding a zesty kick.
The fish fillets are then coated in batter or breadcrumbs and fried in hot oil until golden and crispy. The bananas, sliced lengthwise, are fried in the same pan, allowing them to absorb the flavours of the fish and develop a rich, caramelised exterior.
Serving Suggestions
Espada com banana is often served with sautéed boiled potatoes and a fresh salad or spinach puree. The potatoes provide a hearty accompaniment, while the salad or puree adds a refreshing contrast to the rich flavours of the fish and bananas. Additionally, the dish can be further enhanced with the addition of tropical fruits such as mango or passion fruit, which add a burst of sweetness and a touch of exotic flair.
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