Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter

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Lemon-Thyme Butter:

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

Succotash:

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 and freshly ground black pepper to taste

Snapper:

Four 7- to 8-ounce snapper filets, skin-on, cleaned and scales removed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons vegetable oil