Peixe Espada com Banana (Black Scabbard Fish with Banana)

Ingredients

• about 225 g Black scabbard fish fillets
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Tapioca Starch
• 2 tbsp Olive oil
• 2 Bananas
• 2 Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g Black scabbard fish fillets on a clean surface. Sprinkle evenly with the 0.5 tsp Salt and the 0.25 tsp Black pepper.
2. 2Put the 2 tbsp Tapioca Starch onto a plate. Gently press each seasoned fish fillet into the tapioca starch to coat both sides lightly.
3. 3Heat the 2 tbsp Olive oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Carefully place the coated fish fillets into the hot skillet. Cook for 3 to 4 minutes per side, until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 63°C.
5. 5While the fish is cooking, peel the 2 Bananas and slice them into 1.27 cm thick rounds.
6. 6In a separate small skillet, heat a tiny bit more olive oil over medium heat (about 176.7°C/175°C). Add the sliced bananas and fry for 1 to 2 minutes per side, until golden brown.
7. 7Serve the cooked Black scabbard fish fillets immediately with the fried banana slices and the 2 Lemon wedges on the side.

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