Panfried Red Snapper With Chipotle Butter

Submitted by lazyme

"From Gourmet magazine, July 2001, this sounds simple and yummy."

 

• Ready In: 16mins
• 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. For Butter:.
2. Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
3. For Fish:.
4. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.
5. Spread flour on a plate and dredge fish, knocking off excess.
6. 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.
7. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.
8. Top fish with dollops of chipotle butter.

Reviews

[Rita1652]

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.