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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.69 Kcal (2297 kJ) | ||
| Calories from fat | 320.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.61g | 55% | |
|---|---|---|---|
| Cholesterol | 142.41mg | 47% | |
| Sodium | 481.63mg | 20% | |
| Potassium | 926.96mg | 20% | |
| Total Carbs | 7.99g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 47.24g | 94% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 202.22 Kcal (847 kJ) | ||
| Calories from fat | 118.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 55% | |
|---|---|---|---|
| Cholesterol | 52.48mg | 47% | |
| Sodium | 177.5mg | 20% | |
| Potassium | 341.63mg | 20% | |
| Total Carbs | 2.94g | 3% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 17.41g | 94% | |
| Vitamin C | 1.6mg | 7% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 29.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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