Panfried Red Snapper with Chipotle Butter


  • Accompaniment: lime wedges
  • 3 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • 4 red snapper fillets with skin (1 ½ lb total)
  • ½ teaspoon salt
  • ½ stick (¼ cup) unsalted butter, softened

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 nonstic...

View full recipe at SpringPad


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