Best Panfried Red Snapper With Chipotle Butter Recipes

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PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER



Panfried Red Snapper With Chipotle Butter image

Make and share this Panfried Red Snapper With Chipotle Butter recipe from Food.com.

Provided by lazyme

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • For Butter:.
  • Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
  • For Fish:.
  • 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.

Nutrition Facts : Calories 447.4, Fat 24.7, SaturatedFat 9.2, Cholesterol 110.4, Sodium 389.4, Carbohydrate 8, Fiber 0.3, Protein 45.9

CRUMB-COATED RED SNAPPER



Crumb-Coated Red Snapper image

I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
4 red snapper fillets (6 ounces each)
2 tablespoons olive oil

Steps:

  • In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE



Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

Steps:

  • In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
  • Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
  • Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
  • Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER



Panfried Red Snapper with Chipotle Butter image

Categories     Fish     Fry     Hot Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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