Soak hickory chips in water to cover 30 minutes; drain. Set aside.
Brush fillets with butter; sprinkle both sides with Creole seasoning.
Prepare fire; let burn 10 to 15 minutes. Place hickory chips over hot coals. Coat food rack with cooking spray; place on grill. Arrange fillets on rack. Grill, covered with grill lid, over medium heat (350° to 400°) 6 to 8 minutes or until fish flakes with a fork, turning and basting once with remaining butter. Serve over Crawfish Maque Choux. Garnish, if desired.
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