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      RECIPE TITLE "Panfried Red Snapper with Chipotle Butter" from The Gourmet Cookbook with DVD: More than 1,000 Recipes, over 60 Years in the Making

    yieldsserves 4 timeActive time : 15 minutes. Start to finish : 15 minutesdifficultyeasy

    Chefs love red snapper for its inherent drama. Thefillets are often served skin side up because the skin is so
    beautiful. The sweet, mild flavor of the fish contrasts with the smoky heat of canned chipotle chiles in a
    tomatoey adobo sauce. If you can't find red snapper, you can substitute grouper, yelloweye rockfish, or onaga
    (Hawaiian red snapper), as long as the fillets are the same size and thickness, preferably with skin on.


    1/2 stick (4 tablespoons) unsalted butter, softened
    1/2–1 tablespoon finely chopped canned chipotle chiles in adobo (to taste; see Glossary)
    plus 2 teaspoons sauce from can
    1/2 teaspoon salt
    1/3 cup all-purpose flour
    4 (6-ounce) red snapper fillets with skin
    Freshly ground black pepper
    About 3 tablespoons vegetable oil
    accompaniment : lime wedges


    Mash together butter, chipotles, adobo sauce, and salt in a small bowl with a fork until blended.
    Spread flour on a plate. Pat fish dry and cut each fillet crosswise in half. Season with salt and pepper.

    Dredge fish in flour and shake off excess.
    Heat 1 ½ tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
    Add 2 fillets, skin side up, and panfry, turning once, until browned and just cooked through, 4 to 6
    minutes. With a slotted spatula, transfer to plates and loosely cover to keep warm. Add oil to skillet as
    needed, heat until very hot, and cook remaining 2 fillets in same manner. Top fish with dollops of chipotle
    butter and serve with lime wedges.

    HOT! We recommend:

    The Gourmet Cookbook with DVD The Gourmet Cookbook with DVD New version with DVD included! This new edition of The Gourmet Cookbook includes a 45-minute DVD featuring Ruth Reichl's favorite recipes and cooking techniques. For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades. Testing, tasting, and cross-testing to ensure that every cook achieves the same superb results, they selected more than 1000 recipes. The Gourmet Cookbook is encyclopedic but eminently accessible. With it, cooks can go back to the days when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke Flowers with Salsa Verde. Those in a hurry who want simple dinners with flavor and flair will find hundreds of possibilities, including Seared Salmon with Balsamic Glaze and Skirt Steak Fajitas with Lime and Black Pepper. At the same time, The Gourmet Cookbook is the perfect volume for entertaining, full of adventurous recipes for special occasions: Blini with Three Caviars, Fragrant Crispy Duck, and Tiramisu Ice Cream Cake. Throughout the book you'll find hundreds of valuable tips from Gourmet's eight test kitchens. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster.


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