Trout with Dill Sauce

• 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 200°F for 1 hour. Check for doneness.