Panfried Red Snapper With Chipotle Butter

"From Gourmet magazine, July 2001, this sounds simple and yummy."
 
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Ready In:
16mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. This was yummy. I did use smart balance and added some orange zest to the butter/smart balance mixture. Very easy to make and extra delish. Thanks.
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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