Method:Frying

1. Formula

1. 1/4 cup unsalted butter, softened
2. 1/2 tablespoon finely chopped canned chipotle chiles in adobo
3. 2 teaspoons adobo sauce (from can, above)
4. 1/2 teaspoon salt
5. 1 1/2 pounds red snapper fillets with skin
6. 1/3 cup all-purpose flour
7. 3 tablespoons vegetable oil
8. 1 cup Lime wedges for garnish

2. Nutrition Information

• Calories: 339 kcal
• Carbohydrates: 14 g
• Dietary Fiber: 2 g
• Fat: 15 g
• Protein: 36 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. 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. Spread flour on a plate and dredge fish, knocking off excess.
3. 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.

4. Remark