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
Directions
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.
