Espada vinho e alhos (Fish with wine and garlic)
This recipe from Madeira uses a fish whose Latin name is Lepturacanthus savala and has many names throughout the world. In India, it is called ribbon fish (not to be confused with ribbon fish of the Trachipteridae family). It can also be called cutlass fish (amongst others) and in Portugal is called espada (meaning sword and not to be confused with swordfish). Similarly in France, it is known as scabbard sword fish. In the UK, it is sold as ribbon fish, because it comes from India. It is a very inexpensive fish and in the UK can be obtain frozen from Frozen Fish Direct.
- 1kg ribbon fish (cutlass fish) fillets, cut into 6cm pieces
- 100ml white wine vinegar
- Garlic to taste, crushed
- 100ml dry white wine
- 1 bay leaf
- 1 whole clove
- 1 sprig thyme
- 1 sprig parsley
- Flour for dredging
- Olive oil for frying
- Place the fish in a bowl with all of the ingredients (except the flour) and marinate for up to 24 hours.
- Drain the fish, reserving the marinade'
- Lightly dredge with the flour and fry in hot oil on both sides until cooked.
- Boil the marinade separately at the same time until reduced by half.
- Place the fish in a serving dish and pour over the marinade.
- Adapted from a recipe on Saborosas
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