Heat a black iron skillet or griddle quite hot--but not as much as for blackening fish. Brush the fish with butter and sprinkle on Creole seasoning to your taste. Grill the fish 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 over them. Turn the pile after one minute, and cook for one more minute.
Place the fish on a serving plate, and put the vegetables on top of it.