Blackened Red Snapper

So yesterday, My husband came home with some Red Snapper and said "Honey? can you cook these for dinner?" So of course, I agreed. I didn't know how to cook it so I did some searching online and came up with this recipe. (The original had some ingredients I couldn't have so I made some changes).

Blackened Red Snapper

Ready in Under 30 Minutes | Difficulty (1=easiest :: Hardest=5): 3

Serves/ Makes: for 2

Ingredients:

• 2 (4-oz size) red snapper fillets, skin and pin bones removed
• 1/2 tablespoon dried thyme
• 1/2 tablespoon oregano
• 1/2 tablespoon paprika
• 1/2 teaspoon chili pepper
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon kosher salt
• 3/8 cup heavy cream
• 1 sprigs thyme
• 1/2 clove garlic
• salt
• black pepper
• olive oil

Directions:

1. Mix thyme, oregano, paprika, chili pepper, 2 tsp black pepper, and 2 tsp Kosher salt in a small bowl and set aside.
2. In a medium saucepan over medium high heat, combine cream, thyme sprigs, and peeled garlic. Reduce cream by half then remove thyme and garlic. Simmer for five minutes until just cooked through. (The original recipe calls to add 1/2 cup shelled fava beans and 3/4 ear of corn, kernels removed. Then to add them after you remove the thyme and garlic, but i'm allergic)
3. Heat a heavy pan over high flame. Coat one side of each snapper fillet with a generous amount of the spice rub (made in step 1). Place fillets on hot pan seasoned side down. After one minute, drizzle one teaspoon of olive oil over each fillet then coat the unseasoned side with the remaining spice mix.
4. After 2-3 minutes, depending on the thickness of the fillets, flip to the other side, drizzle with the additional teaspoon of olive oil per fillet. Cook fish until flaky.
5. To serve, place 1/4 cup of succotash (made in Step 2) on each plate topped with a fish fillet. Garnish, if desired, with a thyme sprig and a dusting of paprika. (I just topped each fillet with the cream/garlic/oregano mixture made in Step 1.)