At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
Thaw fish, if frozen. For salsa, in a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set aside.
Slice 1 carambola; cover and refrigerate for garnish. Chop the remaining carambola. Finely shred the lime peel. Set aside. Peel, section, and chop lime. In a small bowl combine cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt. Cover and refrigerate until ready to serve.
Rinse fish; pat dry with paper towels. Sprinkle with the lime peel, the remaining salt, and ground red pepper.
In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place fish on the greased grill rack over drip pan, tucking under any thin edges. Cover and smoke for 45 to 60 minutes or until fish flakes easily when tested with a fork. [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to manufacturer's directions.]
Serve the fish with salsa. Garnish fish with the reserved sliced carambola. Makes 4 servings.