Panfried Red Snapper with Chipotle Butter

Ingredients

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

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