Yes I have tried, it don't come out as well as other fish because the fillets are so thin, they just dried out.
I'm going to try some again when I can get back to Truman and have a good day with some 1 lb + fish and use the thicker meat. This time I will brine it first for about 1 1/2 hrs. in kosher salt and brown sugar (about 1/2 cup each per gallon of water) rinse well, let it dry in the refrigerator until it gets a tacky feel to it then smoke at a very low temp. around 60-70 deg for about 45 min then bump the temp up to warm it before pulling it off.
I probably won't use my usual hickory or mesquite but use some apple wood for a milder smoke.
I wouldn't try this unless you have an abundance of fish and use a few to experiment with the first time.
It will be a while before I can post my results, but I will when I do.