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Snapper: Panfried Red Snapper with Chipotle Butter

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1/2 stick (4 Tbsp) unsalted butter, softened
  
• 1/2 to 1 Tbsp finely chopped canned chipotle chiles in adobo, plus 2 tsp sauce from can
  
• 1/2 tsp salt
  
• 1/3 cup all-purpose flour
  
• Four 6-ounce red snapper fillets with skin
  
• Freshly ground black pepper
  
• About 3 Tbsp vegetable oil
  
• .
  
• Accompaniment: Lime wedges
  






Instructions



1. Mash together butter, chipotles, adobo sauce and salt in a small bowl with a fork until blended.
   
   
2. Spread flour on a plate. Pat fish dry and cut each fillet crosswise in half. Season with salt and pepper. Dredge fish in flour and shake off excess.
   
   
3. Heat 1-1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Add 2 fillets, skin-side up, and panfry, turning once, until browned and just cooked through -- 4 to 6 minutes. With a slotted spatula, transfer to plates and loosely cover to keep warm. Add oil to skillet as needed, heat until very hot, and cook remaining 2 fillets in same manner. Top fish with dollops of chipotle butter and serve with lime wedges.
   
   Serves 4