Cedar Skewered Trout Fillets with Mustard Dill Sauce and Spring Vegetable Hash

• 4 Wildwood Grilling Cedar Skewers
• 1 tablespoon vegetable oil
• 2 medium red potatoes, diced small
• 1 carrot, diced
• 5 asparagus stalks, sliced into ½ inch pieces
• ⅓ cup peas
• 1 cup spinach
• ¼ dijon mustard
• 2 tablespoons granulated Sugar
• 2 tablespoons brown sugar
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons dill, chopped
• 2 Rainbow Trout fillets
• 2 tablespoons butter

1. Soak the skewers in warm water for several minutes and preheat the grill to 450°F.
2. Heat a large sauté pan with some vegetable oil. Add the potatoes and cook for 5 minutes, or until tender. Add the carrots and asparagus and cook for 2 more minutes.
3. Add the peas and spinach and cook until spinach is wilted. Season with salt and pepper.
4. To make the sauce, place the mustard, sugar and vinegar in a bowl and whisk well to dissolve.
5. Continue to whisk, add the olive oil gradually to form a dressing. Add the chopped dill and set aside.
6. Pat the trout fillets dry and thread two skewers through each fillet, then lightly brush with the melted butter.
7. Place the fillets on the grill and cook for 2 minutes per side.
8. Serve the hash hot, topped with the skewered trout and drizzle with the sauce.

Takes 25 minutes, Serves 2.