Ok here is what we did. We had three fillets and each had its own foil pouch. All had a bit of white wine, a bit of butter, a little lime squeezed over the top and a sprinkle of season salt. We then put a bit of cajun seasoning one one, a bit of ancho chili seasoning on another and some fresh crushed garlic on the last one. I then put a bit of Alder chips in a smokonig pan on the grill. When the chips started to smoke I put the foil packs on but left about a 1/4 inch crack open along the length of the packet. Cooked them for 4 minutes and turned them for about 4 more minutes. We tried each and decided that we liked the garlic only seasoned to be the best. All were very good and maybe could be easily tweeked.
We use Penzeys seasonings and find them about the best for your money spent.
