Panfried Red Snapper With Chipotle Butter |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Gourmet magazine, July 2001, this sounds simple and yummy. Ingredients:
1/4 cup unsalted butter, softened |
1/2 tablespoon chipotle chile in adobo, finely chopped |
2 teaspoons adobo sauce (from can) |
1/2 teaspoon salt |
4 red snapper fillets, with skin (1 1/2 pounds total) |
1/3 cup all-purpose flour |
3 tablespoons vegetable oil |
lime wedge (optional) |
Directions:
1. For Butter:.
2. Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
3. For Fish:.
4. Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper.
5. Spread flour on a plate and dredge fish, knocking off excess.
6. 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.
7. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.
8. Top fish with dollops of chipotle butter.
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