SMOKED: One method is to keep the fillets in big chunks, inject them with a cajun injector. i like the spicy honey and bbq. Place a dry rub all over the outsides of the fillets. I use montreal spicy steak seasoning. Now place fillets on the smoker and smoke them on low heat for a couple hours. Dont dry them out, now place the fillets in foil and cover them with pace picante sauce. Seal the foil up tight and smoke for another hour or two. You will have to adjust your times for the size of the fillets. Very good hot right off the smoker but I have also made the smoked meat into fish tacos with black or red beans, red cabbage and what ever else you prefer.