||Last Updated: Jun 28, 2008 - 12:29:23 AM
Black Scabbard "Vinho e Alhos" (Wine and Garlic)
750 gr. of Black Scabbard fillet, 100 ml of Vinegar, 1 tomato, 3 cloves of garlic, 1 bay leaf, salt and ground black pepper to taste, flour to taste, and olive oil to taste.
Preparation: slice the Scabbard fillets into portions of about 6 cm sizes. Season the fillets with the salt, pepper, crushed garlic, and bay leaf. Let it stand for about half an hour. Thereafter soak the fillets with the vinegar and spread over with the finely sliced tomato. Leave the fish to marinate in all the juices for another half hour. Once the time is up roll the fillets in flour and dip into the heated olive oil in a pan. Once golden remove the filets from the stove and drain the fillets of the oil. Return the pan to the stove and cook the left over marinated juices till it starts to boil. Soak the fish into the hot marinated juices and let it cook till it boils again. Once cooked remove from the pan and serve immediately. Accompaniments may include baked or broiled potatoes in salt, with fried onion rings or even baked maize meal or corn cubes.
Did you know?
There are many traditional and new Black Scabbard recipes. It is recommended you buy the book by Zita Cardoso - "Secrets of Madeira and Porto Santo Cooking" on Madeira-Shopping.com if you would like to venture further into recipes for this extraordinary fish. The book is available in English and Portuguese versions.
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