Espada vinho e alhos (Fish with wine and garlic)
| Espada vinho e alhos (Fish with wine and garlic) | |
|---|---|
| Electus |
| Servings: | 4-6 |
| Ready in: | 11 minutes + up to 24 hours marinating time |
| Prep. time: | 5 minutes + up to 24 hours marinating time |
| Cook time: | 6 minutes |
| Difficulty: | 
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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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Place the fish in a bowl with all of the ingredients (except the flour) and marinate for up to 24 hours.
Method
- Drain the fish, reserving the marinade'
- Lightly dredge with the fllour 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.
Serving suggestions
This is often served with 'milho frito' which is similar to fried polenta or boiled potatoes and onions.
Recipe source
- Adapted from a recipe on Saborosas
Chef's notes
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