Baked Fish, Manila Style

Baked Fish, Manila Style
Staff Writer
Red Snapper
Stock.XCHNG/sconaway
Red Snapper

"After a Sunday afternoon with Monk Atrim at the cockfights — and more of this gentleman later! — a quartet of us went over to the Polo Club, after two Quarentine Cocktails from hand of Monk's own priceless Chino bartender at the huge Manila Hotel. There, with chilled Chilean Undurraga Rhin in brown squatty saddlebag-fitting bottles, we had the following masterpiece, involving a fish much like our own southern coast red snapper. It would be equally suitable for pike, bluefish, a big rainbow trout, or black bass."

Charles H. Baker, Jr.

6
Servings
493
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 5-pound fish, preferably red snapper
  • Juice of 3 limes or 1 1/2 lemons
  • Salt, to taste
  • 3  Cups  cashews, chopped
  • 1  Cup  grated mild cheese
  • small clove garlic, crushed
  • small onion, scraped pulp
  • 1  Cup  milk
  • 1/4  Cup  sherry or Madeira
  • 1/2  Teaspoon  grated nutmeg
  • bay leaves, rubbed fine
  • 1  Cup  dry, fine breadcrumbs
  • 6  Tablespoons  unsalted butter, plus more for the baking dish

Directions

Preheat the oven to 350 degrees.

 

Coat the fish inside and out with the lime juice. Season with salt lightly, and place in the refrigerator to marinate for 4 hours.

 

Grease a baking dish and place the fish on the bottom. In a bowl, combine the chopped nuts, cheese, garlic, and onion, moistening with the milk to make a stiff paste. Season with salt and cayenne, to taste, and add the sherry, grated nutmeg, and bay leaves. Coat the fish with the mixture, and cover with the breadcrumbs.

 

Break up the butter into chunks and scatter over the fish. Brown in the oven, basting well, until the fish flakes easily with a fork.

Nutritional Facts

Total Fat
21g
30%
Sugar
18g
20%
Saturated Fat
8g
33%
Cholesterol
53mg
18%
Carbohydrate, by difference
47g
36%
Protein
27g
59%
Vitamin A, RAE
23µg
3%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
121mg
12%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Folate, total
67µg
17%
Iron, Fe
4mg
22%
Magnesium, Mg
42mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
355mg
51%
Selenium, Se
29µg
53%
Sodium, Na
1723mg
100%
Water
121g
4%
Zinc, Zn
4mg
50%

Baked Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Baked Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Baked Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.