Panfried Red Snapper with Chipotle Butter

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This vibrant red snapper dish is a wonderful way to introduce smoky Mexican flavours to fresh seafood. The firm, white flesh of the snapper is pan-fried until the skin is perfectly crisp, providing a beautiful contrast to the melting chipotle-infused butter. Using shop-bought chillies in adobo sauce adds an instant depth of flavour, balancing heat with a rich, vinegary tang that heightens the natural sweetness of the fish.

Ideal for a quick midweek dinner or an impressive weekend main, this recipe is naturally high in protein and can be easily adapted for those following a dairy-free diet by using a plant-based butter alternative. Serve these golden fillets alongside a fresh green salad or some citrus-dressed crushed potatoes to soak up the spicy butter. A final squeeze of zesty lime juice is essential to brighten the savoury notes of the dish.

Ingredients for Panfried Red Snapper with Chipotle Butter

1/2 stick (60g ) unsalted butter, softened
1/2 to 1 tablespoon finely chopped canned chipotle chillies in adobo plus 2 teaspoons adobo sauce (from can)
1/2 teskedar salt
4 red snapper fillets with skin (675g total)
80ml plain flour
45ml vegetable oil
Accompaniment: lime wedges

How to make Panfried Red Snapper with Chipotle Butter

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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