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
, 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.