Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter Recipe

Ingredients

• 8 tablespoons unsalted butter, at room temperature
• 1 teaspoon chopped fresh lemon thyme
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon chopped onion
• 3 cups fresh sweet corn kernels
• 1 cup cooked fresh beans, such as fava, pole or string beans, chopped
• 1/2 cup chopped tomato
• 1 tablespoon chopped chives
• 1 tablespoon chopped fresh parsley
• Kosher salt
• freshly ground black pepper
• Four 7- to 8-ounce snapper filets, skin-on, cleaned and scales removed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil