Santee Lakes Stocks the Most Catfish in San Diego

Santee Lakes Fishing Report
WEEK OF: May 20, 2103

The Park is OPEN and the Lakes were stocked with Catfish last Friday. Santee Lakes stocks the most Catfish in San Diego.

Lakes 3 and 4 have seen some limits of the whisker fish. Mackerel and mealworms have been working the best. 

The Bluegill are plentiful in all of the lakes and are they will keep the kids busy all day. 

The Bass bite has improved this week. Tony Santiago had a successful weekend with his largest weighing in at 8 lbs. All Bass are catch and release.
Join us June 13 for this summer’s first Nightfishing Event! Fish Lakes 1 through 4 from 5:00 pm till 11:30 pm. 

Recipe of the Week:
Grilled Blackened Catfish with Creole Mustard Butter Recipe

Ingredients:
• 6 tablespoons unsalted butter (3/4 stick), at room temperature 
• 1 tablespoon Creole mustard
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt, plus more for seasoning the butter
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 4 (4- to 6-ounce) catfish fillets
• Vegetable oil, for oiling the grill
• 1 medium lemon, cut into 8 wedges

INSTRUCTIONS
1. Place half of the butter in a medium bowl and mash with a spatula until spreadable. Add the mustard, season with salt, and stir to combine. Place the mustard butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place in the refrigerator to harden, at least 30 minutes. Meanwhile, make the fish.
2. Place the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.
3. Melt the remaining half of the butter and place it in a small bowl. Liberally brush one side of each catfish fillet with butter, evenly sprinkle the buttered sides with half of the spice rub, and press gently on the fillets so that the spice rub adheres. Flip the fillets, liberally brush with butter, evenly sprinkle with the remaining half of the spice rub, and press gently so that the spice rub adheres.
4. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes. Using a flat spatula, flip and cook until completely cooked through, about 3 to 4 minutes more. Transfer to serving plates.
5. To serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the mustard butter (you will have some left over, but can serve more slices if desired). Place a round on top of each piece of fish and serve immediately with the lemon wedges.

NEXT STOCK (stock will arrive on or before date below)
May 31, 20131,000 lbs. of Catfish