Panfried Red Snapper With Chipotle Butter

1. 1

   For Butter:.

2. 2

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

3. 3

   For Fish:.

4. 4

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

5. 5

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

6. 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. 7

   Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed.

8. 8

   Top fish with dollops of chipotle butter.

* Per serving · 4 servings · Values may vary.