Cook the edamame according to package instructions. Shell and set aside.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When it is hot, and onions. Cook until the onions begin to soften about 4 minutes. Add the chorizo and cook until it starts to slightly brown breaking up with the back of a spoon.
Add the edamame and the stock, and bring to a boil. Then reduce the heat, cover the pan, and simmer for 6 to 8 minutes until tender. Season with ½ teaspoon of the salt. Add the heavy cream and continue to cook, uncovered, until the sauce has thickened slightly, about 3 minutes. Stir in the thyme, parsley, and oregano, remove from the heat, and keep warm.
Season the Red snapper on both sides with the remaining 1 teaspoon salt and the cayenne pepper.
Place a large sauté pan over medium-high heat, and when it is hot, add the remaining 2 tablespoons olive oil. Place the fillets, skin side down, in the pan, and cook for 4 minutes. If the fillets begin to curl, press them down gently with a spatula. Turn the fillets over and cook for another 2 minutes. Divide the edamame bean–chorizo ragout among four plates, and top each one with a fish fillet. Serve immediately.
Keyword chorizo, main course, panroasted red snapper, red snapper