Peixe Espada Preto com Banana

Ingredients

• 8black scabbard fillets
• 4bananas — halved lengthwise
• 150 gall-purpose flour
• 2eggs — beaten
• 2passion fruit — for the sauce
• 1lemon — juiced
• 40 gbutter
• for fryingsunflower oil
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning and drying the 8 black scabbard fillets thoroughly using paper towels. This ensures that the fish will sear properly rather than steam, which is crucial for achieving a crisp exterior.
2. In a shallow dish, combine 150 g of all-purpose flour with a generous pinch of fine sea salt and black pepper. Dredge each fish fillet in the seasoned flour, shaking off any excess to ensure a light coating.
3. Crack 2 eggs into a separate bowl and beat them until smooth. Dip each floured fillet into the beaten eggs, allowing any excess to drip off, ensuring an even coating for a golden crust.
4. In a large frying pan, heat enough sunflower oil to cover the bottom of the pan over medium-high heat. Once the oil is shimmering, carefully add the fillets, cooking them until the flesh turns opaque and the coating is golden brown, about 3-4 minutes per side. Shake the pan gently rather than stirring to keep the fillets intact.
5. While the fish is cooking, peel 4 bananas and slice them in half lengthwise. In another pan, melt 40 g of butter over medium heat. Add the banana slices and cook until they are golden and slightly caramelized, flipping once to ensure even cooking.
6. Cut the 2 passion fruits in half and scoop out the pulp into a small bowl. Squeeze the juice of 1 lemon over the passion fruit pulp, mixing well to combine. This will be used to finish the dish with a fresh, tangy flavor.
7. Once the fish and bananas are cooked, arrange the fillets on a serving platter and place the caramelized bananas alongside them. Drizzle the passion fruit and lemon mixture over the top, adding a final touch of freshness. Taste for salt and adjust if necessary before serving immediately.