Make the vinaigrette. Combine the olive oil, vinegar, honey, garlic, tomatoes, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the herbs in a medium-size mixing bowl and whisk to blend well. Store in an airtight container in the refrigerator for at least 8 hours or as long as 24 hours. Bring to room temperature before using.
Season the fillets with the Creole seasoning. In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the fillets and sear until they are lightly golden and flake easily with a fork, 5 to 6 minutes on each side. Transfer to a warm platter.
Heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Add the white cabbage, red cabbage, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring a few times, for 2 minutes. Add the onions and cook, stirring a few times, for 2 minutes. Add the carrots and cook, stirring a few times, for 2 minutes. Add the zucchini, yellow squash, and water and cook, stirring, for 2 minutes until crisp. Remove from the heat.
To serve, divide the vegetable mixture equally among four plates, place a fillet on each portion, and drizzle about 1/4 cup of the vinaigrette over each.
Yield: 4 servings