Marinate fish in plastic bag with teriyaki sauce, Worcestershire sauce and lemon juice. Refrigerate overnight while turning occasionally to insure complete marination. In a skillet saute green onions and garlic in 1/4 cup butter. Add remaining butter, cover and simmer 20 minutes. Season fish sparingly on both sides with Tony Chachere's Creole Seasoning.
Dip fish fillets in garlic-butter mixture and place on hot BBQ grill or hot black iron skillet for 3 minutes. Turn fillets over and cook other side for 1-2 minutes longer.