Black Scabbardfish with Banana

Pearly white fish that flakes under a golden crust. Pan-fried banana provides a melting sweetness that contrasts with the sharp acidity of passion fruit.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 724
• Protein: 34 g
• Carbs: 31 g
• Fat: 50 g

Ingredients

• 600 g Trichiurus lepturus ( skinless fillets )
• 2 piece Banana (peeled) ( halved )
• 2 piece Garlic ( minced )
• 2 tbsp Lime juice
• 80 g Wheat flour
• 2 piece Egg ( beaten )
• 150 ml Peanut oil
• 3 piece Passiflora edulis Sims. ( pulp extracted )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Marinate the fish

   Rub the scabbardfish fillets with minced garlic, salt, and pepper. Drizzle with lime juice and let rest for 15 minutes to firm up the flesh.

2. Prepare the breading

   Dredge each fillet in flour, tap to remove excess, then dip into beaten eggs. The breading should be thin and even.

3. Fry the fish

   Heat peanut oil in a large skillet. Sear the fish until the crust is golden brown and crispy. Drain on paper towels.

4. Pan-fry the bananas

   Slice bananas in half lengthwise. Brown them in the same pan with a bit of clean oil until tender and caramelized.

5. Reduce the sauce

   Heat the passion fruit pulp over low heat until it coats the back of a spoon. Pour over the fish and banana just before serving.

Chef's tips

• Do not overcook the fish: once the flesh is opaque in the center, it's ready.
• Use ripe but firm bananas so they don't turn to mush when fried.

Storage

Best eaten immediately to preserve the crispness of the breading.