DAN SIMMONS Sportsman's Quest MORE COLUMNS DAN SIMMONS / SPECIAL TO THE PVT Anna Chamorro is one of the best tournament anglers in the world. Advertisement

Forget what you've heard about the "mano a mano" battles with marlin and sailfish. Hemingway even had it wrong, except in, "The Old Man and the Sea." Zane Grey had it right.

Catching one of these big, powerful ocean dancers is a team sport.

The deckhand, gaffer and skipper are just as, or more, important than the one hanging on to the rod.

This type of fishing is technical.

It's about the bait, or lure, preparation and presentation; about the boat handling and the safe landing or releasing of a multi-hundred pound opponent.

The fisherman sometimes wins, but only if everyone works together, and they get lucky.

Here are some basics:

Gear: Use the stuff provided by the pros. High speed and dual speed reels make a difference and cost around $800 each; add another couple of hundred for a rod.

You'll also need appropriate line, lures and terminal tackle. That's another couple of hundred.

Now multiply this by three or four, which are the usual number of rods trolled to attract the trophy, and you can go to the bank for a credit line increase or a new mortgage, and we haven't even begun to talk about a blue water boat.

A better way is to go with the best professionals in the best locations you can afford. It's one of the best buys in the outdoor sports area.

Mexico, Costa Rica, Panama and the newest and most cost effective hotspot, Nicaragua, are all good bets.

Here's what you should look for, and expect, from a top charter operation:

Penn and Shimano rods and reels, lures and rigs that get results. Most popular baits are Rapala and Williamson lures and hand tied Ballyhoo or other fresh bait.

Refreshments: A lot of care is taken to make sure your favorite beverages are on board, and cold. Sandwiches and snacks are handy and plentiful.

Don't count on losing weight on one of these trips and you'll need the energy when you finally hook up.

Timing: The right area and time of year are equally important and these things are not secrets. Ask your friends for references, go online, or read this column and give me a call.

With all of this in order it's just luck, patience and your favorite motion sickness pill.

Like they say, "Luck comes to those prepared." Go with friends and family and expect to have fun catching the incidental mahi mahi (dorado), tuna, rooster fish or other warm-water species along the way. This can be a family affair.

The primary necessity, however, is just getting out there.

Here's an example of an opportunity I missed by sleeping in late. I still kick myself for this one.

My good San Juan del Sur, Nicaragua friends, Leandro and Anna Chamorro invited me on a day trip following a tournament where we were participants.

The weather hadn't been cooperating and we struck out on billfish during the tournament, but Leandro was fortunate to catch the prize winning rooster fish. They hit the water again the next day, but I decided to sleep in, and as one might have expected, Anna tied into a really nice sailfish. She was fortunate to have Leandro on as skipper and a great family crew.

As is usually the case it was a long and arduous battle, but Anna was up to it and keeps herself in shape with the leg, back and arm strength necessary of an fishing athlete with a wall full of trophies.

First, the fish was winning then Anna and the crew, back and forth it went with hot reels and hotter muscles.

In the end, they were able to bring it in for a clean catch and release, which is the only proper way to end one of these adventures.

Next time I won't miss the opportunity by sleeping in, and that's a lesson we can all learn, at my expense.

Congratulations, Anna. I tip my cup to you and the crew.

Upcoming

Here's the big one -- a chance to win an African safari for two at The Mount Charleston Chapter of the Rocky Mountain Elk Foundation's 10th annual banquet at Mountain Falls in Pahrump on Nov. 17.

This popular banquet gets bigger, better, and more exciting each year, thanks to the dedicated committee headed by Mike and Tracie Dreyer.

For more information, contact Michael or Tracie Dreyer at 209-6750

The Las Vegas Chapter of Ducks Unlimited is holding its annual wetlands banquet at The Orleans Hotel and Casino in Las Vegas, Nov. 15.

Doors open at 5 p.m. For more information contact Cliff Russell at 1-702-378-5598 or Scott Bowles at 1-702-461-8779

The Las Vegas, Desert Chapter of the Safari Club International is holding its banquet at the Rio in Las Vegas Jan. 19.

For more information, contact Dave Small at 1-702-334-3860, Rance Spurlock at 1-702-564-5668, Chris Petersen at 1-702- 873-1094 or Marian Hinebauch at 1-702-419-6516.

Recipe of week

You don't have to travel around the world for fresh seafood if you live in the desert of Southern Nevada.

Because of Las Vegas, the volume of seafood consumed, and the number of fine restaurants, we get some of the best quality shipped in daily.

Luis Enrique Solorio, the owner and executive chef of Pahrump's Galiano's American Grill, knows about this fine experience, while plying his trade at restaurants like Panini's Italian Restaurant, Café Nicole Gourmet Dining and Wolfgang Puck's at the MGM Grand.

He then opened his own much appreciated restaurant in Pahrump with a fine menu of fish, shellfish and pasta. He even does a great rib eye.

Here's a dish you may find occasionally on the specials menu. I'll be there for this one.

Pan Seared Marlin with Orange Fennel Sauce

Chef Luis Enrique Solorio

Ingredients: Steaks 4 1-inch thick Marlin steaks; 5 tbsp. olive oil; black pepper and salt.

Directions: Heat oven to 500 degrees. In a skillet heat 2 tbsp olive oil, rub steaks with remainder of olive oil, add salt and pepper to taste. Sear one side of steaks until golden brown, turn over and place in oven for 5 minutes. Remove and set aside.

Ingredients Orange Fennel Sauce: 1/3 cup fresh fennel, sliced; 3 tbsp. butter, browned; 1 cup orange juice; 4 tbsp. white wine; pinch sugar; pinch fresh thyme; 1/2 tsp. butter; 1/4 cup black olives.

Directions: Sautee fresh sliced fennel. Add browned butter; cook slowly until fennel is tender. Add orange juice, white wine, sugar and thyme. Reduce till thicker. Add 1/2 tsp. butter and black olives. Pour half of the sauce on the plates, place steaks in center of plate, and pour remaining sauce over top. Salt and pepper to taste.

This goes well with your favorite salad and side dishes.

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If you have an adventure, a story or a comment give me a call at 727-9777 or e-mail me at dansimmons@usa.net.