Pan-Seared Black Scabbardfish with Fried Banana (Madeira Specialty)

Ingredients

• 600 g Fresh black scabbardfish fillets (black scabbardfish), with thin skin, about 150 g each
• 2 pieces Ripe but firm bananas (Cavendish type)
• 50 g T55 wheat flour
• 40 g Unsalted butter (or clarified butter for more stable cooking)
• 1 pinch Fleur de sel
• 1 pinch Freshly ground black pepper
• 1 piece Organic lemon

Method

1. Take the black scabbardfish fillets out of the refrigerator 15 minutes before cooking so they reach room temperature. Pat them dry gently with paper towels.
2. Season the fillets with salt and pepper on both sides. Lightly flour them by passing them through the flour, then tap off the excess. The flour should form a thin, even coating.
3. Peel the bananas and cut them into rounds about 1 cm thick (on the bias for a larger caramelization surface). Set aside.
4. Cut the lemon into wedges. Set aside.
5. In a large nonstick skillet (or cast-iron skillet), melt half the butter (20 g) over medium-high heat. When the butter foams and begins to smell nutty (about 1 minute), carefully place the black scabbardfish fillets skin-side down (if the skin is present).
6. Cook the fish for 3 to 4 minutes without moving it, until the edges are golden and crisp and the skin releases easily. Carefully turn it with a spatula and continue cooking for 2 to 3 minutes on the flesh side, until the fish is just opaque in the center (the flesh flakes apart but remains moist). Transfer the fillets to a plate and cover with a sheet of aluminum foil to keep them warm.
7. In the same skillet (do not clean it), add the remaining butter (20 g) over medium heat. When it foams, arrange the banana slices in a single layer. Fry them for 2 to 3 minutes on each side, until well browned and caramelized, with slightly crisp edges. Turn them gently so they do not break apart.
8. Plate each serving with a black scabbardfish fillet, a few fried banana slices alongside, and a lemon wedge. Serve immediately, squeezing the lemon as you eat.

Nutrition

Per serving

Energy

403.5 kcal

Protein

30.26 g

Carbohydrate

13.66 g

Fat

24.86 g

Fibre

1.75 g

Calcium

8.77 mg

Iron

0.19 mg

Magnesium

6.72 mg