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Wood Chip Choice for Fresh Grilled Bass

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Unknown
edited November -1 in EggHead Forum
This is a tag-on to the "Fun Question" about favorite woods. I brought home two 15-inch black bass yesterday for the grill (I released the others I caught in case other bass fishermen are reading). This evening, I cooked the fillets direct (in a fish basket for easy turning)using Apple wood chips. The fillets were prepared with a coat of olive oil, a sprinkling of salt and Old Bay seasoning. My spouse made fresh tarter sauce. Let me tell you, it all went together for a very flavorful dish. We both thought the apple chips were an excellent choice for the bass.
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