By Greg Evans, Santee Lakes
WEEK OF: September 23, 2013
Nick Van Denover age 16 from Santee caught an impressive 7 lb. Bass out of lake 5 on a swimbait. This fish was released.
Reminder all Bass are catch and release and shiners are NOT permitted.CATFISH:
Lakes 3, 6 and 7 all received stocks of Catfish this past Friday. Lakes 6 and 7 are reserved for Campers Only. Check out www.santeelakes.com for camping and cabin availability.
Yes Trout Season is just around the corner. Opening Weekend is scheduled for November 2nd and 3rd. Lakes 2, 3 and 4 will share the 2,500 lb. stock which will include tagged Trout worth cash and prizes as well as huge trophy trout.
Recipe of the Week: Bacon grilled Cajun Trout
- 4 whole trout, 1 pound each, cleaned with heads and tails removed
- 1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
- 1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
- 1/4 teaspoon liquid smoke (recommended: Wright's)
- 1 tablespoon Cajun seasoning
- 1/4 cup real crumbled bacon
- Butcher twine, 12 pieces, 6 to 8 inches long
- 8 slices thick-cut bacon
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes.
(stock will arrive on or before date below)
October 11, 2013
1,000 lbs. of Catfish