Panfried Red Snapper with Chipotle Butter

Name: Panfried Red Snapper with Chipotle Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can); 79 milliliters all-purpose flour; 4 servings Accompaniment: lime wedges; 4 fillets red snapper fillets with skin (1 1/2 lb total); 1 teaspoons salt; 59 milliliters 1/2 stick unsalted butter, softened; 3 Tbsps vegetable oil

Panfried Red Snapper with Chipotle Butter is a pescatarian recipe with 4 servings. This main course has 403 calories, 36g of protein, and 24g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of snapper, salt, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.

Ingredients you will need

Adobo Sauce

Chipotle Chiles

Butter

Salt

Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Spread flour on a plate and dredge fish, knocking off excess.

Ingredients you will need

Spread

All Purpose Flour

Fish

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

Ingredients you will need

Chipotle Chiles

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Equipment

Frying Pan

Spatula

Ingredients

Servings:

1Tbsps

finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)79milliliters

all-purpose flour 4servings

Accompaniment: lime wedges 4fillets

red snapper fillets with skin (1 1/2 lb total)1teaspoons

salt 59milliliters

1/2 stick unsalted butter, softened 3Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.