Pretty good numbers as fishing was more common to the normal winter seasons this week.  The best spots to hit were inshore, targeting Sierra Mackerels, pargo and cabrilla.  Winds became a bit more of a factor as the water temperature dropped and the color became more green.  All in all, we continue to have a solid winter with a great variety of species hitting the decks.

Stronger NE winds and a cold water surge altered the feeding behavior and increased the frustrations this week.  Not much from the Pelagic roster, many of those species seemed to have moved further south for the moment.  I had a boat in Cabo San Lucas the week before where there were more Pelagic fish spotted and caught than any other time our captain could remember.

One of the greatest pleasures while experiencing the Sea of Cortez near La Paz, is the overall variety anglers can catch year round.  Sierras continue to be the most sought after; these tasty mackerels are great fun on light tackle and even better on the grill.  Some beautiful pargos were caught and some speared at most legally zoned areas around Espiritu Santo island.  Live sardines still continue to work best for these, but triggering some reaction bites off of irons is always a great test of skill too.

Yellowtail fishing should start to build strength the closer we proceed to the end of winter.  Last month we had a few Yellowtails caught as they came through on their way up to Loreto.  Last April, we had a blast fishing at El Bajo for huge forks; when we had 3 NFL All-Pros fishing with Ronnie Kovach from Fishing Expeditions.  Video footage from those days can be seen on our website.

Try this recipe on your next grouper, pargo (snapper), or any other similar style of fish.

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 5 whole canned tomatoes, drained and chopped
• 2 tablespoons capers, chopped
• 1/2 cup sliced black olives, drained
• 1/4 teaspoon crushed red pepper flakes
• 1/2 tablespoon chopped fresh parsley
• 1 pound Pargo/Grouper fillets freshly caught with www.LaPazFishingCharters.com
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3. Spread 1/2 cup of the sauce in a 11×7 inch baking dish, and arrange the fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Fillet is done when it flakes easily with a fork.