Spice-Crusted Char Over Succotash With Crisp Bacon

• 1 teaspoon seafood seasoning
• 2 tablespoons finely chopped fresh thyme
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground red pepper
• 4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
• 2 tablespoons canola oil
• 4 bacon slices
• 1 1/2 cups chopped red onion
• 1 cup chopped red bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/2 cups fresh or frozen whole kernel corn, thawed
• 1 1/2 cups fully cooked, shelled frozen edamame
• 1 1/2 tablespoons finely chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Garnish: fresh thyme sprigs

1. Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425u0b0 for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.
2. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
3. Saute onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; saute 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.
4. Test Kitchen Tip: If you don't have an ovenproof skillet, transfer seared fillets, skin side down, to an oiled baking sheet and bake as directed. Searing fish before roasting gives it a beautiful caramelized crust.

seafood seasoning, thyme, paprika, ground red pepper, char, canola oil, bacon, red onion, red bell pepper, garlic, kernel corn, fully cooked, thyme, kosher salt, freshly ground black pepper, thyme

Taken from www.myrecipes.com/recipe/spice-crusted-char-over-succotash-with-crisp-bacon (may not work)