SmokinTex






  • 4 (8 oz.) speckled trout fillets
  • 1 cup white wine
  • 1/4 cup olive oil
  • 1/4 cup creole mustard
  • Tony's Creole Seasoning
  • 2 tbs. dill
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp. lemon juice

Rinse fillets and pat dry. Set aside. In a bowl, combine the next 4 ingredients and mix well. Lay fillets in a dish or plastic freezer bag and cover with the wine marinade. Refrigerate for 2 - 4 hours

In another bowl, combine the next 4 ingredients to make the dill sauce. Keep chilled.

Smoke cook the fillets at 200F for 1 hour. Check for doneness.

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