Entree: Portugal – Madeira – Filete de Espada Preto (Madeiran black scabbardfish fillets, pan-fried and commonly served with fried banana and a lemon-garlic wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 black scabbardfish fillets, approx. 6 oz (170 g) each
- Salt and black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, thinly sliced (approx. 0.21 oz (6 g))
- 1/2 cup (120 ml) dry white wine or Madeira wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 ripe but firm bananas, peeled and halved lengthwise
- 2 tbsp (30 ml) vegetable oil for frying bananas
- 1 tbsp (15 g) chopped fresh parsley
- Lemon wedges to serve

Show original ingredient measurements

- 4 black scabbardfish fillets, approx. 6 oz (170 g) each
- Salt and black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, thinly sliced (approx. 6 g)
- 1/2 cup (120 ml) dry white wine or Madeira wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 ripe but firm bananas, peeled and halved lengthwise
- 2 tbsp (30 ml) vegetable oil for frying bananas
- 1 tbsp (15 g) chopped fresh parsley
- Lemon wedges to serve

Instructions

1. Pat the fillets dry and season both sides with salt and black pepper. Lightly dredge each fillet in the flour, shaking off excess.
2. Heat 2 tbsp (30 ml) olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Add fillets and cook 2–3 minutes per side until golden and just cooked through; transfer to a warm plate and keep warm.
3. In the same pan reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and the sliced garlic; sauté briefly until fragrant but not browned. Add the wine and simmer 2–3 minutes to reduce slightly, then stir in the lemon juice and remaining 1 tbsp (14 g) butter until sauce is glossy. Adjust seasoning.
4. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a second skillet over medium heat. Fry the banana halves cut-side down until golden, about 1–2 minutes per side.
5. To serve, place a fillet on each plate, top with fried banana halves, spoon the lemon-wine butter sauce over the fish, and sprinkle with chopped parsley. Serve with boiled or sautéed potatoes and a simple green salad if desired.