panfried-red-snapper-with-chipotle-butter-105222.json

{
    "directions": [
        "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 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. 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": [
        "1/2 stick (1/4 cup) unsalted butter, softened",
        "1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)",
        "1/2 teaspoon salt",
        "4 red snapper fillets with skin (1 1/2 lb total)",
        "1/3 cup all-purpose flour",
        "3 tablespoons vegetable oil",
        "Accompaniment: lime wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Fry",
        "Hot Pepper",
        "Gourmet"
    ],
    "title": "Panfried Red Snapper with Chipotle Butter",
    "url": "http://www.epicurious.com/recipes/food/views/panfried-red-snapper-with-chipotle-butter-105222"
}