Recipe courtesy of Grasslands Entertainment
4 servings


  • 4 espada (black scabbard filets)
  • salt and ground black pepper to taste
  • 4 cloves garlic, crushed
  • lemon, cut in half and seeded
  • 2 egg yolks, beaten
  • 1 cup breadcrumbs
  • extra-virgin olive or mendobi oil
  • 4 bananas, peeled
  • 2 Tbs. butter


Season the fish with the salt, pepper, crushed garlic and lemon juice. Roll the filets in flour then dip them in the beaten egg yolks. Cover the filets with breadcrumbs. 

In a frying pan, heat up your oil. Once hot enough, lay the filets in the oil and fry until the fish turns a golden brown color. Remove the filets and place on an absorbent towel to soak up the excess oil. In separate pan over medium heat, place the butter and bananas and fry for two minutes on each side. Remove and place on absorbent towel. 

To plate: Place the filets on individual serving plates and top with the banana. Serve with sweet potatoes, fried maize and assorted vegetables of the season. 


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