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
time : 15 minutes. Start to finish : 15 minuteseasy
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
1/21 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.
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.