Espada com Banana: Madeira’s Black Scabbardfish Dish Explained

Espada com banana is Madeira’s signature fish dish: a tender black scabbardfish fillet, usually fried or breaded, served with sweet fried banana and often a passion fruit sauce. It may sound like an unusual combination, but it is one of the island’s most satisfying traditional meals. In this updated guide: what “espada” really is, why banana belongs on the plate, what first-time diners should expect, and where to order espada com banana in Funchal and Câmara de Lobos.

What is espada com banana?

In Madeira, espada usually means peixe-espada-preto: black scabbardfish. This long, dark deep-sea fish looks rather dramatic before it reaches the kitchen, but its white flesh is mild, delicate and surprisingly refined. It is an important part of Madeira’s fishing culture, especially in Câmara de Lobos, the traditional fishing town west of Funchal. ([visitmadeira.com](https://www.visitmadeira.com/en/what-to-do/food-and-wine-enthusiasts/traditional-madeira-food/filete-de-espada/?utm_source=openai))

The classic restaurant version is a fillet coated in flour or breadcrumbs, fried until crisp and laid over potatoes, vegetables or rice. A fried Madeira banana sits on top or alongside it. Many kitchens finish the dish with a glossy passion fruit sauce, known locally as molho de maracujá.

Do not confuse black scabbardfish with swordfish. Although both may appear as “espada” on an English-language menu, Madeira’s famous dish is made with black scabbardfish, not the firm, steak-like fish more commonly called swordfish elsewhere.

Why is it served with fried banana?

The appeal of espada com banana lies in contrast. The fish is gentle, lightly salty and flaky; the banana is soft, caramelised and sweet. Passion fruit, when added, gives the plate a tart tropical edge that stops it becoming overly rich. Madeira bananas are smaller and known for their intense sweetness and creamy texture, so they work particularly well with the mild fish. ([visitmadeira.com](https://www.visitmadeira.com/pt/o-que-fazer/apreciadores-de-gastronomia-e-vinho/gastronomia-tradicional/banana-da-madeira/?utm_source=openai))

This is not a dessert-like dish. Think of the banana as a sweet accompaniment in the same way that apple, mango or fruit chutney may be served with savoury food. The best versions keep the batter crisp, cook the fish only until just opaque, and use enough acidity in the sauce to bring the flavours together.

There are variations. Some restaurants serve the fillet simply with banana; others add passion fruit sauce, sautéed vegetables and mashed potato. You may also see a grilled version with a banana and passion fruit garnish, which is a lighter choice but less typical than the breaded preparation.

What does black scabbardfish taste and feel like?

First-time diners should expect a mild fish rather than a strong, oily or heavily “fishy” flavour. The flesh is soft, moist and flaky, with a finer texture than tuna or cod. Because it is naturally delicate, it is especially good when the frying is light and the fillet is served immediately.

The banana adds softness, while the crisp coating gives the dish its contrast. If you prefer clean, simple seafood flavours, ask whether the fish can be grilled or request the passion fruit sauce on the side. This lets you try the traditional pairing without covering the fish completely.

It is a generous main course, usually best ordered for lunch after a morning in Funchal or as a relaxed dinner in the Old Town. Pair it with a dry Madeiran white wine, a light beer or sparkling water with lemon; very sweet drinks can make the banana and sauce feel heavier.

Espada com banana Madeira: where to eat in Funchal

For a traditional Old Town setting, Gavião Novo on Rua de Santa Maria is a reliable choice. Its menu includes black scabbardfish fillet with banana and/or passion fruit, and the restaurant is open daily from 11:00 to 23:00. It is a useful option if your group wants both Madeiran fish dishes and other familiar Portuguese choices. ([gaviaonovo.com](https://gaviaonovo.com/?utm_source=openai))

For a more seafood-focused meal in central Funchal, ISCA Seafood offers both the classic banana-and-passion-fruit preparation and a grilled black scabbardfish alternative. It is on Rua da Favilla, close to the city centre, and is a good fit for diners who want a more polished seafood restaurant rather than a purely traditional dining room. ([iscaseafood.com](https://www.iscaseafood.com/?utm_source=openai))

Espaço Funchal, on Rua da Carreira, is another central option, with espada com banana and passion fruit listed on its menu. Its long daily opening hours can be useful if you are eating outside standard lunch or dinner times, although it is still sensible to reserve in high season. ([thefork.pt](https://www.thefork.pt/restaurante/espaco-funchal-r337399/menu?utm_source=openai))

Why Câmara de Lobos is worth the short trip

If your priority is the fishing heritage behind the dish, eat espada com banana in Câmara de Lobos. The harbour town has a long association with black scabbardfish fishing, and local authorities describe the fish as one of its defining specialities. ([visitmadeira.com](https://www.visitmadeira.com/en/what-to-do/food-and-wine-enthusiasts/traditional-madeira-food/filete-de-espada/?utm_source=openai))

Restaurante Espadeiro, on Rua Nossa Senhora da Conceição, is a particularly direct choice: black scabbardfish is the focus of the menu, with the classic breaded fillet, fried banana and passion fruit sauce alongside other scabbardfish preparations. It is a practical stop after walking around the harbour or having a poncha by the waterfront. ([thefork.com](https://www.thefork.com/restaurant/restaurante-espadeiro-r855589/menu?utm_source=openai))

Câmara de Lobos is only a short drive from Funchal, making it easy to combine with an afternoon along the west coast. If you are travelling independently, see our guide to renting a car in Madeira before setting out on the island’s steep and winding roads.

• Ask how it is cooked: “Frito” means fried, while “grelhado” means grilled.
• Request the sauce separately: This is the easiest way to control the sweetness and taste the fish more clearly.
• Choose breaded for the classic experience: The crisp coating is part of what makes the banana pairing work.
• Do not skip the banana immediately: Try one forkful with fish before deciding whether the combination is for you.
• Look beyond the Old Town: Câmara de Lobos offers a more direct connection to the dish’s fishing tradition.
• Try another Madeiran classic alongside it: Share bolo do caco as a starter, but leave room for the generous fish portion.

Perguntas frequentes

Is espada com banana sweet?
It is savoury overall. The fish is mild and the fried banana adds sweetness, while passion fruit sauce brings a sharper, tangy note rather than making the meal taste like dessert.

Is black scabbardfish full of bones?
A properly prepared restaurant fillet is usually easy to eat and largely boneless, but it is still sensible to eat carefully, as with any fish dish.

Can I order espada without banana?
Usually, yes. Many restaurants offer grilled black scabbardfish, and some will serve the traditional fried fillet without banana or with the sauce on the side if you ask.

What should I order if I prefer firmer grilled fish?
Choose grilled tuna steak, sea bream, sea bass or the restaurant’s fresh fish of the day. Madeira also has excellent grilled limpets; read our guide to lapas in Madeira for another local seafood order.

Facts and prices verified in August 2026. Continue your Madeira food exploration with our guides to bolo do caco, Madeira espetada e Mercado dos Lavradores.