Baked Fish, Manila Style

Staff Writer
Baked Fish, Manila Style
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
1301
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
  • 1 small clove garlic, crushed
  • 1 small onion, scraped pulp
  • 1 Cup milk
  • 1/4 Cup sherry or Madeira
  • 1/2 Teaspoon grated nutmeg
  • 2 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.

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.

Nutritional Facts

Total Fat
75g
100%
Sugar
11g
N/A
Saturated Fat
22g
100%
Cholesterol
194mg
65%
Protein
107g
100%
Carbs
54g
18%
Vitamin A
287µg
32%
Vitamin B12
12µg
100%
Vitamin B6
2mg
100%
Vitamin C
23mg
38%
Vitamin D
39µg
10%
Vitamin E
5mg
26%
Vitamin K
42µg
52%
Calcium
386mg
39%
Fiber
6g
23%
Folate (food)
65µg
N/A
Folate equivalent (total)
90µg
23%
Folic acid
15µg
N/A
Iron
9mg
53%
Magnesium
474mg
100%
Monounsaturated
33g
N/A
Niacin (B3)
4mg
18%
Phosphorus
1587mg
100%
Polyunsaturated
12g
N/A
Potassium
2496mg
71%
Riboflavin (B2)
0.3mg
18.6%
Sodium
1462mg
61%
Thiamin (B1)
0.9mg
58.1%
Trans
0.7g
N/A
Zinc
9mg
60%