Blackened Snapper with Fava Bean Succotash

Mix thyme, oregano, paprika, chili pepper, 2 tsp black pepper, and 2 tsp Kosher salt in a small bowl and set aside.

In a medium saucepan over medium high heat, combine cream, thyme sprigs, and peeled garlic. Reduce cream by half then remove thyme and garlic. Add fava beans and corn. Simmer for five minutes until just cooked through.

Heat heavy pan over high flame. Coat one side of each snapper fillet with a generous amount of the spice rub. Place fillets on hot pan seasoned side down. After one minute drizzle one teaspoon of olive oil over each fillet then coat unseasoned side with remaining spice mix.

After 2-3 minutes, depending on the thickness of the fillet, flip to other side, drizzle with additional teaspoon of olive oil per fillet. Cook fish until flaky.

To serve, place 1/4 cup of succotash on each plate topped with a fish fillet. Garnish, if desired with thyme sprigs and a dusting of paprika.