For the Blackened Red Fish:
Heat a large cast iron skillet over very high heat until it is very hot and almost forming ash in the skillet bottom, about 6 to 9 minutes.
Pour the seasoning into a pie plate or flat dish. Press the fish fillets into the seasoning on one side. Lightly sprinkle the other side of the fillets with seasoning.
Place fish in the hot skillet, with the heavily seasoned side down. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and cook about 2 minutes more. Add the water and let the vapor finish cooking the fish, an additional 1 minute.
For Emerilís Quick Cabbage:
Heat the vegetable oil in a skillet over medium-high heat. Add the cabbages and toss to wilt. Add the carrots, green onion and water. Continue to cook until cabbage is steamed and carrots are tender, about 5 minutes. Season with salt and pepper and serve warm.
For the Lemon Butter Sauce:
Melt the butter over a medium-high heat. Whisk in lemon juice and lemon zest, the thyme and salt and pepper. Keep warm until ready to serve over the Blackened Red Fish.