Panfried Red Snapper with Chipotle Butter Recipe

  • 1/4 cup unsalted butter, softened
  • 1/2 tablespoon finely chopped canned chipotle chiles in adobo
  • 2 teaspoons adobo sauce (from can, above)
  • 1/2 teaspoon salt
  • 1 1/2 pounds red snapper fillets with skin
  • 1/3 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 cup Lime wedges for garnish
  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. Spread flour on a plate and dredge fish, knocking off excess.
  3. 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.