How to make Peixe Espada Preto com Banana

Why cooks start here

Peixe Espada Preto com Banana is cooked the way Madeira cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Peixe Espada Preto com Banana hails from the lush island of Madeira, where home cooks embrace the abundant local produce and fresh catches of the Atlantic. This dish is a staple in Madeiran households, often gracing the table for lunch or dinner, especially when family and friends gather to enjoy simple yet flavorful meals. The recipe captures the essence of island cooking, with no pretensions, just a reflection of the region's love for straightforward, satisfying food. Tender black scabbard fish fillets with a crispy coating are complemented by sweet bananas, tart passion fruit, and a hint of lemon, creating a harmonious blend of textures and flavors that embody Madeira's culinary simplicity.