In a large skillet heat 2 tablespoons of the butter and add the onion. Cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the butter beans, corn, tomatoes, thyme, salt and pepper, and cook, stirring occasionally, for 4 minutes. Add the chicken stock and cook, stirring occasionally, for 4 minutes. Add the cream, chives, and pickled okra and cook for 1 minute longer. Remove from the heat and keep warm until ready to serve the fish.
In another large skillet, heat the vegetable oil over high heat until hot. Combine the flour, Essence, salt and pepper in a shallow bowl or plate and dredge the fish fillets quickly in the seasoned flour, shaking to remove any excess. When the oil is hot, add the remaining tablespoon of butter to the skillet and, when it foams, add the fish fillets to the skillet, in batches if necessary, and cook until lightly browned on both sides, about 2 minutes per side. Divide the succotash between 4 or 6 entree plates and top each serving of succotash with a fish fillet.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.