Panfried Red Snapper with Chipotle Butter

Panfried Red Snapper with Chipotle Butter
Photo by Romulo Yanes


  • 3 tablespoons vegetable oil
  • ¼ cup unsalted butter
  • lime wedges
  • 1 tablespoon canned chipotle chiles in adobo
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons adobo sauce (from can)
  • + 1 more ingredients
    • 4 red snapper fillets with skin

Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended. 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. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet o...

View full recipe at Epicurious


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