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