Panfried Red Snapper with Chipotle Butter

Health score
20%
Panfried Red Snapper with Chipotle Butter
45 min.
4
401kcal

Suggestions


Indulge in the vibrant flavors of our Panfried Red Snapper with Chipotle Butter, a dish that promises to elevate your dining experience. This recipe is perfect for those who appreciate the delicate taste of fresh fish combined with a spicy kick. The red snapper, known for its mild flavor and flaky texture, is expertly panfried to achieve a golden-brown crust, while the chipotle butter adds a rich, smoky depth that tantalizes the taste buds.

Ready in just 45 minutes, this dish is ideal for a quick yet impressive lunch or dinner. With only a handful of ingredients, including the zesty chipotle chiles and creamy unsalted butter, you can create a restaurant-quality meal right in your own kitchen. Each serving is not only delicious but also packed with nutrients, making it a wholesome choice for health-conscious diners.

Serve this delightful fish alongside fresh lime wedges to enhance its flavors, and watch as your family and friends savor every bite. Whether you're hosting a dinner party or enjoying a cozy meal at home, Panfried Red Snapper with Chipotle Butter is sure to impress. Dive into this culinary adventure and discover how easy it is to bring bold, exciting flavors to your table!

Ingredients

  • 0.5 tablespoon chipotle chiles in adobo plus 2 teaspoons adobo sauce canned finely chopped (from can)
  • 0.3 cup flour all-purpose
  • servings accompaniment: lime wedges 
  • fillet snapper red with skin (1 1/2 lb total)
  • 0.5 teaspoon salt 
  • 0.3 cup butter unsalted softened
  • tablespoons vegetable oil 

Equipment

  • frying pan
  • spatula

Directions

  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.
  3. Spread flour on a plate and dredge fish, knocking off excess.
  4. 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.
  5. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.

Nutrition Facts

Calories401kcal
Protein36.57%
Fat54.94%
Carbs8.49%

Properties

Glycemic Index
26.75
Glycemic Load
5.78
Inflammation Score
-6
Nutrition Score
21.978695713955%

Flavonoids

Hesperetin
0.43mg
Naringenin
0.03mg

Nutrients percent of daily need

Calories:401.36kcal
20.07%
Fat:24.09g
37.06%
Saturated Fat:9.34g
58.4%
Carbohydrates:8.38g
2.79%
Net Carbohydrates:7.88g
2.86%
Sugar:0.18g
0.2%
Cholesterol:93.4mg
31.13%
Sodium:401.29mg
17.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.07g
72.14%
Vitamin D:17.55µg
117.02%
Selenium:68.62µg
98.03%
Vitamin B12:5.12µg
85.4%
Phosphorus:351.43mg
35.14%
Vitamin B6:0.69mg
34.27%
Potassium:724.53mg
20.7%
Vitamin K:19.96µg
19.01%
Vitamin E:2.8mg
18.69%
Magnesium:57.04mg
14.26%
Vitamin B5:1.34mg
13.38%
Vitamin B1:0.16mg
10.73%
Vitamin A:535.34IU
10.71%
Folate:28.07µg
7.02%
Calcium:59.88mg
5.99%
Vitamin B3:1.11mg
5.53%
Manganese:0.09mg
4.73%
Iron:0.85mg
4.71%
Zinc:0.7mg
4.66%
Vitamin C:3.01mg
3.65%
Vitamin B2:0.06mg
3.62%
Copper:0.07mg
3.29%
Fiber:0.5g
1.99%
Source:Epicurious