Light a charcoal or gas grill. Place all the spices in a bowl and mix well.
Divide baguette into four lengths approximately as long as the fillets and split each in half. Coat fish with melted butter by brushing it on.
Place buttered fillets on a plate or platter. Also butter the split face of the baguette in the same manner; set aside.
Sprinkle the spice mixture on all sides of fish, coating liberally. Clean and lightly oil hot grates. 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. The end result will be dark, some of the herbs may even be a little burned and the fish should be just done. Remove fish from heat and allow to rest for a few minutes. Grill bread, buttered side only, until just golden.
Cole Slaw: Combine all the vegetable ingredients in a large bowl. Combine all remaining ingredients in a small bowl and add to vegetables. Adjust seasoning and let sit in refrigerator for at least 30 minutes.
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.