Active time: 15 min Start to finish: 15 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.

　　

Step 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.

　　

Step 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.