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1
Light a charcoal or gas grill.
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2
Place all the spices in a bowl and mix well.
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3
Divide baguette into four lengths approximately as long as the fillets and split each in half.
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4
Coat fish with melted butter by brushing it on.
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5
Place buttered fillets on a plate or platter.
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6
Also butter the split face of the baguette in the same manner; set aside.
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7
Sprinkle the spice mixture on all sides of fish, coating liberally.
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8
Clean and lightly oil hot grates.
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9
Grill fish for about three or four minutes on each side (using a thin spatula, flip fish and cook until opaque throughout), avoiding open flame.
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10
The end result will be dark, some of the herbs may even be a little burned and the fish should be just done.
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11
Remove fish from heat and allow to rest for a few minutes.
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12
Grill bread, buttered side only, until just golden.
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13
Cole Slaw: Combine all the vegetable ingredients in a large bowl.
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14
Combine all remaining ingredients in a small bowl and add to vegetables.
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15
Adjust seasoning and let sit in refrigerator for at least 30 minutes.
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16
Assemble: Place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a tooth pick.
