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,pictured above 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, Photo #1 age 16 caught a 19 ?? in. Catfish out of lake 2 just before sunset. Hooked on a nightcrawler.

Nick Arevalo, Photo #2 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