Blackened Fish

6 (6 to 8 Oz. ) Redfish, Grouper, or Catfish fillets (about 1/2 inch thick)
1 Cup Unsalted Butter, melted
2 Tbsp. Blackened Fish Seasoning
Lemon Wedges

Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper. Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels. Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.

Cajun Bread Knots

2 ½ Tbsp. Butter, melted
½ tsp. Cajun Seasoning
¼ tsp. Dried Thyme (optional)
1 11 Oz. Can Refrigerated Breadsticks

Stir together melted butter, Cajun seasoning, and, if desired, dried thyme until blended. Unroll breadsticks. Separate dough portions; loosely tie each into a knot; and place, 1 inch apart, on an ungreased baking sheet. Brush with butter mixture. Bake at 350º for 15 minutes or until breadsticks are golden.