Panfried Red Snapper with Chipotle Butter
Elevate your weeknight dinner game with this Panfried Red Snapper with Chipotle Butter, a dish that perfectly balances smoky, spicy, and citrusy flavors. Tender red snapper fillets are seasoned with smoked paprika, then pan-seared to golden perfection, creating a crisp skin that’s irresistible. The star of the dish is the zesty chipotle butter, infused with minced garlic, lime juice, and the rich kick of chipotle peppers in adobo sauce, which melts into a luscious sauce right in the skillet. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this restaurant-worthy dish is ready in just 30 minutes and pairs beautifully with roasted vegetables, rice, or a crisp green salad. Perfect for seafood lovers, this recipe delivers bold flavors in every bite while being incredibly simple to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (about 6 oz each) red snapper fillets
- 4 tablespoons unsalted butter
- 1 tablespoon (minced) chipotle peppers in adobo sauce
- 2 cloves (minced) garlic
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 whole lime (sliced, for serving) lime wedges
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with salt, black pepper, and smoked paprika.
In a small bowl, combine the minced chipotle peppers, minced garlic, lime juice, and softened butter. Mix until well incorporated, then set aside.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Once the oil is hot, carefully place the red snapper fillets skin side down into the skillet. Cook for 3-4 minutes, or until the skin is crispy and golden.
Flip the fillets gently and cook the other side for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the fish from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Reduce the heat to medium and add 1 tablespoon of olive oil to the skillet, if needed. Add the chipotle butter mixture and stir until melted and bubbly, about 1-2 minutes.
Return the cooked snapper to the skillet, spooning the chipotle butter sauce over the fillets to coat them evenly. Cook for another 1-2 minutes to allow the flavors to meld.
Plate the fish and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra zing of freshness.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 259 mg | 20% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
