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 200°F for 1 hour.
Check for doneness.