Panfried Red Snapper With Chipotle Butter

Submitted by lazyme

"From Gourmet, this sounds really yummy."

 

• Ready In: 21mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup unsalted butter, softened
• 1⁄2 tablespoon chipotle chile in adobo, finely chopped
• 2 teaspoons adobo sauce (from can)
• 1⁄2 teaspoon salt
• 4 red snapper fillets, with skin (1 1/2 pounds total)
• 1⁄3 cup all-purpose flour
• 3 tablespoons vegetable oil
• lime wedge (optional)

directions

1. Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
2. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.
3. Spread flour on a plate and dredge fish, knocking off excess.
4. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then pan fry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes.
5. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.
6. Top fish with dollops of chipotle butter.