Scabbard Fish /Espada with bana​na garnish

The black scabbard/espada, despite its ugly appearance, is a succulent and soft white fish. The fish is only available in few places in the world and mainly lives in the great depths (as far down as 1,000 metres) of the Atlantic Ocean.

The dish is very common on Madeira and despite the strange combination of fish and banana, it tastes really good 🙂

Recipe (from Ocean Retreat):

Ingredients for 2 persons:

  • 2 filets of black scabbard, about 200gr each
  • 2 Madeira bananas
  • A pinch of salt, freshly chopped oregano, and freshly ground pepper
  • Garlic
  • Flour
  • Breadcrumbs
  • 2 eggs (one for the fish and one for the bananas)



  • Skin the fish and cut it in approximately 8cm long pieces.
  • Season them with the salt, herbs, pepper and garlic.
  • Prepare two bowls for the fish filets – one with flower and one with beaten egg
  • Pour oil in a frying pan and heat it.
  • Roll the seasoned fish filets in the flour and then in the egg.
  • Fry them in the frying pan until golden brown.
  • When done, drain excess oil off on paper kitchen towel.


  • Prepare two bowls for the bananas – one with flower and one with beaten egg
  • Peel the bananas, cut in two lengthwise.
  • Roll them in the flour and then in the egg
  • Fry them quickly until golden brown
  • Drain excess oil with paper kitchen towel.

Serve on a plate with small potatoes and vegetables.

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