Pan-Fried Fish Fillets with Chipotle Butter

Prep Time 10 min
Cook Time 15 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 cup butter
  • 1 tbsp. finely chopped chipotle chiles in adobo sauce
  • 2 tsps. adobo sauce
  • 1/4 tsp. ground cumin
  • 4 tilapia or halibut fillets or any firm white fish
  • 1/2 cup all-purpose flour
  • 1/3 cup Crisco® Pure Canola Oil
  • Lime wedges

Directions

  • Step 1

    MIX butter, chipotles, adobo sauce and cumin with a fork in small bowl until blended.

  • Step 2

    PAT fish fillets dry. Season each piece with salt and pepper. Place flour in a shallow dish. Coat each piece of fish with flour.

  • Step 3

    HEAT half the oil in a nonstick skillet over medium-high heat until hot. Fry a few pieces of fish at a time, skin side up first, turning once, until browned and just cooked through, about 4 to 6 minutes. Remove cooked fish to plates. Add more oil to skillet as needed to cook remaining pieces.

  • Step 4

    TOP fish with a dollop of chipotle butter. Serve with lime wedge.

Serving size
(1/4 of recipe)

  • Calories 440
  • Calories from Fat260g
  • Total Fat 29g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 720mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 36g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet