Grilled Apple-Smoked Striped Bass

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The key to this simple dish, which earned our Test Kitchen's highest rating, is high-quality fresh fish. It's served in many of the open-air restaurants of Benin's major city, Cotonou, and is always grilled over a wood fire. Wood chips infuse a similar smoky flavor. You can substitute red snapper, which cooks in about 8 minutes.
== Ingredients ==
* 1/4 cup apple wood chips
* 2 dried habanero chiles
* 1 tablespoon peanut or vegetable oil
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 (3-pound) striped bass fillet (about 1 inch thick)
* Cooking spray
* 1 lemon, thinly sliced
== Directions ==
# Cover apple wood chips with water, and soak 1 hour.
# Drain well.
# Place chiles in a spice or coffee grinder; process until finely ground.
# Place 1/8 teaspoon ground chile in a small bowl (reserve remaining ground chile for another use).
# Add oil, salt, and pepper, stirring to combine.
# Rub spice mixture over fillet; refrigerate 30 minutes.
# Prepare grill.
# Place wood chips on hot coals.
# Coat a large piece of heavy-duty aluminum foil with cooking spray; pierce foil several times with a fork.
# Place foil on grill rack coated with cooking spray.
# Place fish on foil; arrange lemon slices over fish.
# Grill 20 minutes or until fish flakes easily when tested with a fork.
# Serve immediately.
Yield: 8 servings (serving size: about 5 ounces)
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