Heat a black iron skillet or griddle very hot. Brush the catfish with butter and sprinkle on Creole seasoning to your taste. Grill the catfish for about two minutes on each side--until the fish is opaque all the way through. Remove and keep warm.
Pile the shredded vegetables onto the hot skillet or griddle, and spoon 1 tsp. of butter or margarine over them. Turn the pile after one minute, and cook for one more minute.
Place the catfish on a serving plate, and put the vegetables on top of it.