Panfried Red Snapper with Chipotle Butter

Ingredients

• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/2 to 1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
• 1/2 teaspoon salt
• 4 red snapper fillets with skin (1 1/2 lb total)
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil
• Accompaniment: lime wedges

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