Santee Fishing: Hot Spot North Side of Lake 3, Seared Trout Over Succotash

By Greg Evans, Santee Lakes

WEEK OF: November 25, 2013 at Santee Lakes


Lakes 3 and 4 split a 1,000 lb. stock of Rainbows this past Friday. 

Hot spots have been the north east side of lake 3 or the pier on south lake 4. 

Water temp. is slowly dropping and is currently 57 degrees. 

Popular baits: orange powerbait, chartreuse powerbait, mice tails.

Anh Nguyen hauled in a 6 lb. 4 oz. Rainbow Trout from lake 3. Anh qualifies for the April 1st TV drawing.

Reminder all Trout 5 lbs. and larger qualify for the TV drawing.  Tagged fish are still swimming in the lakes waiting to be caught.

Next stock of Trout will arrive December 13th.


Miles Holland age 16 caught a 19 ½ in. Catfish out of lake 2 just before sunset. Hooked on a nightcrawler.

Nick Arevalo reeled in a keeper Catfish from lake 3 also using nightcralwers.

Recipe of the Week: 

Seared Trout over Succotash


  • 3 tablespoons vegetable oil
  • 2 large boneless trout fillets, skin on
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • Succotash, recipe follows


In a large nonstick skillet, heat the vegetable oil over medium-high heat.

Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.

Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.

Remove from the skillet and serve over succotash.


2 tablespoons unsalted butter

1 small onion, chopped

2 tablespoons all-purpose flour

1 cup frozen baby lima beans

1 cup frozen red pepper slices

1 cup frozen or canned corn kernels

1 cup light or heavy cream

1 teaspoon kosher salt

Freshly ground black pepper

1 cup chicken or vegetable stock, if needed

1 tablespoon finely chopped fresh parsley leaves, for garnish

Heat the butter in a large skillet over medium heat.

Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.

If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.

Yield: 3 to 4 servings.


Night Fishing (registered campers only, lakes 6&7)

** No California State Fishing License required to fish at Padre Dam’s Santee Lakes Recreation Preserve. 

Fishing Permit Fees

Adult (ages 16 and over) $9.00 per day

Junior (ages 7 to 15) $6.00 per day

Second fishing pole stamp $4.00

*One child under 7 may fish for free with a paid adult 


(stock will arrive on or before date below)

December 13, 2013

1,000 lbs. of Rainbow Trout


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