As we move into fall and the temperatures begin to drop, it may time to start to plan an inshore fishing trip to Costa Rica’s legendary Golfo Dulce. In the sweetest gulf, there is always warm sunny weather and plenty to do even if it is just lying on a hot sandy beach with a book for hours. For the past 25 years, Costa Rica has been one of the most popular fishing destinations in the world. October is a great month for inshore fishing, and it is also the peak of the surfing season. Most of the inshore fish you catch can be taken back to your lodging to enjoy for dinner after a long hot day on the water.
The Golfo Dulce holds more than 40 IFGA records so you can be sure that you will not go home empty handed after fishing here for the day. Along the shoreline lined with volcanic rocks in the Golfo Dulce there are some excellent fishing spots. Roosterfish, Jack Crevalle, African Pompano, Bluefin Trevally, three varieties of snapper, Bonita, and Barracuda are among the inshore fish that can be caught by fly anglers here. The Roosterfish is probably the most popular or sought after catch. The secret to reeling in your catch is a very fast retrieval.
Inshore and offshore fishing offer two very different types of experiences but inshore fishing is preferred if you are looking to enjoy a more secluded type of adventure. You can combine fishing with watching wildlife and venture up one of the many rivers that empty into the gulf to fish. Book a trip with Crocodile Bay to go to the Rosa Peninsula for some inshore fishing this fall.
If you are lucky enough to catch a Pompano while fishing to enjoy for dinner, here is a great recipe to try. And since we are heading into fall, soup is a great complimentary dish to add to this recipe and if you are looking to drop some weight soup is a great option.
- 4 eight-ounce fillets fresh Pompano
- Sea salt to taste
- Fresh cracked pepper to taste
- 1–2 teaspoons extra-virgin olive oil
- 2 tablespoons ginger minced
- 1 clove garlic minced
- 1 can of coconut milk
- ½ cup heavy cream
- Juice of 1 lime
- 2 teaspoons sugar
- 2 teaspoons salt
- 3 teaspoons minced lemongrass or lemongrass paste
- 2 tablespoons extra-virgin olive oil
- Unsweetened coconut flakes, toasted (for garnish)
Season fish with sea salt and pepper to taste, then set aside.
Add the 1–2 teaspoons olive oil to a sauté pan and heat. Add ginger and garlic and sauté until fragrant but not brown. Stir in the coconut milk, bring to boil, and then reduce to a simmer, allowing it to cook for 2 to 4 minutes.
In separate bowl combine heavy cream, limejuice, salt, and sugar. Whisk this into the coconut milk mixture along with the lemongrass. Reduce on low heat (about 5 minutes) while preparing fish.
Heat 2 tablespoons olive oil in a skillet on medium high heat, and then add the fish, browning it for 1 to 2 minutes on each side. Drain the oil from the pan and pour coconut lime sauce over top of fish and bring to a good serving temperature while plating the sides.
Right before serving, place the generously sauced fish on plate. Garnish with toasted coconut flakes, if desired. Enjoy.
*Best accompanied with sautéed market fresh vegetables and seasoned brown and jasmine rice mix.
*Courtesy of Walt’s Fish Market and Restaurant via ediblecommunities.com