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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

TROUT:

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.

CATFISH:

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

Ingredients

  • 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

Directions

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.

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 

NEXT STOCK

(stock will arrive on or before date below)

December 13, 2013

1,000 lbs. of Rainbow Trout

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