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I've done tilapia fillets right on the grill. I'm doing them for smoking wood taste tests so I don't use any seasoning but I do rub some oil on them to promote moistness. They go on while the temp in my mini-WSM is still climbing so it's not a real hot smoke and I take them off after an hour though I'm sure they're done sooner. I last tried cherry wood and both salmon and tilapia were great.
I would not hesitate to try the same thing with white bass.
Hybrids are good on the smoker. Fillet the meat off the back bone and remove the ribs . Leave the skin and scales attached.
take a sharp knife and cut down the middle of the filet and remove the red bloodline. This is what makes stripers fishy tasting.
Lay skin side down on the rack and brush w/ seasoned butter. Top w/ a couple of thin lemon and onion slices and smoke w/ a fruit or pecan wood. As soon as the fish flakes w/ a fork it's done.