Braised scabbardfish or ribbonfish is a main course that further enhances the tender and delicately flavored meat of this fish.

The scabbardfish, also known as ribbonfish or flagfish, lends itself to various preparations due to the relatively neutral smell of its meat, which is also distinguished by its softness.

Just a few simple ingredients and a quick cooking time will result in a great dish, as delicious as it is healthy and nutritious.

The ribbonfish belongs to the bluefish family and is rich in omega 3. It has a delicate taste and is thus suitable for the whole family, thanks also to the fact that it has few bones which are easily removable.

From a nutritional standpoint, it is considered a lean fish rich in proteins.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 8 Hours 5 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Summer, Fall

456.54 Kcal

calories per serving

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Energy 456.54 (Kcal)
Carbohydrates 9.84 (g) of which sugars 3.11 (g)
Proteins 55.06 (g)
Fat 21.74 (g) of which saturated 2.05 (g)of which unsaturated 0.19 (g)
Fibers 1.43 (g)
Sodium 448.61 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.6 lbs scabbardfish (fillets)
2.8 oz Tropea red onion
1.5 cups tomato sauce
to taste extra virgin olive oil
to taste salt
to taste chili pepper
Half tablespoon sugar (or a bit more (optional))

Tools

1 Mandoline
1 Pan non-stick, 12 inches diameter

Steps

To prepare the braised scabbardfish or ribbonfish, start by finely chopping the onion using a mandoline.

In a large saucepan, preferably non-stick, sauté the onion in extra virgin olive oil until it softens.
If desired, add a little water and gently stew the onion with the pan covered.
When the onion is soft, add the tomato sauce, a little water, and a piece of hot red chili pepper to the pan. Cover with a lid, leaving a side vent.
Once it boils, salt it and lower the heat.
Let it cook for about ten minutes.
After the indicated time, adjust the salt, and if the sauce is sour, counteract it with the addition of half a tablespoon of sugar, or a little more.
Arrange the scabbardfish fillets uniformly in the obtained sauce with the skin side down.
Let them cook over low heat for about 5 minutes.
Then turn the fillets and continue cooking for another 5 minutes.
Serve the braised scabbardfish or ribbonfish hot with its cooking sauce and a drizzle of extra virgin olive oil added raw.