Baked Snapper With Chipotle Butter Recipes

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

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.

BRONZED RED SNAPPER WITH LIME CHIPOTLE CREAM SAUCE

Steps:

• For the crepe batter: Whisk together the egg and cream in a small bowl and set aside.
• For the seasoned flour: Whisk together the all-purpose flour, granulated garlic, white pepper, black pepper and ranch dressing mix in a shallow bowl and set aside.
• For the bronzing flour: Whisk together the blackfish seasoning, sugar and yellow flour in a shallow bowl and set aside.
• For the snapper: Dredge the fish through the crepe batter and then place immediately into the seasoned flour and cover generously on all sides. Set aside or in the fridge while the cream sauce is prepared.
• For the lime chipotle cream sauce: Make a roux: Melt 2 tablespoons of the butter in a skillet or saute pan over medium heat. Add the all-purpose flour and cook, stirring with a whisk constantly until the consistency of batter and there are no lumps, about 5 minutes. Let the mixture reach a simmer. Stir occasionally until the roux is brown and smooth, up to 20 minutes. Remove from the heat and set aside.
• Melt the remaining tablespoon of butter in a saucepan over medium heat. Add the shallots and garlic and cook until translucent. Add the wine and bring to a boil. Stir in the chipotles, adobo sauce and lime juice. Reduce the heat to medium-low. Add the cream, chicken base and hot sauce and simmer until reduced by one-third. Thicken with the roux a little bit at a time, making sure to whisk it in so it doesn't clump, until desired consistency is reached. Finish with salt and pepper.
• To finish the snapper: Heat a saute pan on medium heat. Lightly dust the snapper filet with the bronzing flour. Add 1 tablespoon of butter to the hot pan. Cook the filet until crispy golden brown, 3 to 4 minutes per each side. Finish with some lime chipotle cream sauce and the diced green onions. Reserve the remaining lime chipotle sauce for another use.

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

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.