Prep Time 10m
Cook Time 15m
Ready Time 25m
Yield 4 servings

  • 1/4 cup butter, softened
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce
  • 2 teaspoons adobo sauce
  • 1/4 teaspoon ground cumin
  • 4 tilapia or halibut fillets or any firm white fish, about 1 1/2 pounds total
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup Crisco® Pure Canola Oil
  • Lime wedges
Preparation Directions
  • Step 1Mix butter, chipotles, adobo sauce and cumin with a fork in small bowl until blended.
  • Step 2Pat fish fillets dry. Season each piece with salt and pepper. Place flour in a shallow dish. Coat each piece of fish with flour.
  • Step 3Heat 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 4Top fish with a dollop of chipotle butter. Serve with lime wedge.
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