Feast your taste buds on a culinary journey with our Panfried Red Snapper with Chipotle Butter, a dish that tantalizes with its vibrant flavors and colors. This delectable seafood entrée stars delicate red snapper fillets, expertly seared and infused with savory spices. The pièce de résistance is the luscious chipotle butter, a harmonious blend of creamy butter, zesty chipotle peppers, and a touch of aromatic herbs. This rich sauce elevates the red snapper to new heights, creating a symphony of flavors that dances on your palate.
Accompanying the main event are two enticing side dishes that complement the red snapper perfectly. Sauteed Spinach with Garlic and Lemon adds a touch of freshness and vibrancy, with tender spinach leaves tossed in a zesty garlic-lemon sauce. Roasted Sweet Potatoes, on the other hand, provide a sweet and earthy counterbalance, their crispy exteriors yielding to a soft and flavorful interior.
This comprehensive recipe guide includes detailed instructions for preparing each component of the meal, ensuring a flawless dining experience. Whether you're a seasoned chef or a home cook looking to impress, this Panfried Red Snapper with Chipotle Butter is sure to be a hit. Prepare to embark on a culinary adventure that will leave your taste buds craving more.
PAN-FRIED BLACKENED RED SNAPPER
This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.
Provided by toddmaloney
Categories Seafood Fish Catfish
Time 19m
Yield 4
Number Of Ingredients 10
Steps:
- Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
- Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
- Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
- Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER
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
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
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.
PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE
Provided by Molly O'Neill
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
- Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
- In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
- Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
- Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram
PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER
Make and share this Panfried Red Snapper With Chipotle Butter recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
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 pan fry 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
Tips:
- To ensure the snapper fillets cook evenly, make sure they are of uniform thickness. If necessary, use a sharp knife to trim any uneven edges.
- When pan-frying the snapper, be sure to use a non-stick skillet or well-seasoned cast iron skillet to prevent the fish from sticking.
- Cook the snapper over medium heat to prevent it from overcooking and becoming dry.
- To make the chipotle butter, use high-quality butter and fresh chipotle peppers. You can adjust the amount of chipotle peppers used to suit your taste preferences.
- Serve the pan-fried red snapper with chipotle butter immediately, garnished with fresh herbs such as cilantro or parsley.
Conclusion:
This pan-fried red snapper with chipotle butter is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The combination of the crispy skin, tender flesh, and spicy chipotle butter creates a delicious and satisfying meal. So next time you're looking for a quick and tasty seafood recipe, give this pan-fried red snapper a try!
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