Buenos dias los pescadores! Last week was pretty busy off (the water) as La Paz wrapped up it’s annual Carnival celebrations.  The city was alive every night with music, a rollercoaster and other rides; games, and foods.  Great time of year to see the community all together.  Weather on the water has been off and on windy, but that doesn’t mean you can’t catch fish, as Sierras and Yellowtail kept rods bent in later week action.

I want to give a quick “Thank You” to Bob Miller at Toyota of  Huntington Beach for hosting Ronnie Kovach’s Radio Fishing University’s 1st Winter Fishing Symposium.  There were about 150 guests, many of which I met for the 1st time.  Great group of listeners and anglers, we look forward to seeing you aboard.

We had a few boats go out and reports we so-so.  The good thing is, it remains uncrowded on the water.  The not so good thing is, winds are still whipping, the port has issued several small craft warnings over the last week or so.  The reports were decent from the anglers that did fish; smaller yellowtails continued to strike the live bait and the pargo bite remained entertaining.  If you were willing to sit through the windy and wet ride to some of the further spots, you had the areas to yourself; but staying close to shore and saving the beating produced nice pargo and cabrilla.

Enjoy this easy baked fish recipe with your next fresh catch.

INGREDIENTS:

• 3 tablespoons honey
• 3 tablespoons Dijon mustard (I like stone crushed)
• 1 teaspoon lemon juice
• 4 (6 ounce) freshly caught fish from LaPazFishingCharters.com, steaks or fillets
• 1/2 teaspoon pepper

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix honey, mustard, and lemon juice.  Spread the mixture over the fish.  Season with pepper.  Arrange in a medium baking dish.
3. Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.