DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT Fishing was terrific off the coast of Nicaragua, where an IGFA-sanctioned tournament sponsored by Yamaha, was contested. Rapala and many other national and international companies also participated. Advertisement

I pen this having just returned from a marlin tournament in San Juan del Sur, Nicaragua.

The fish were not cooperating the way we expected (only one sail landed), and the weather was even less expected.

Imagine tropical Pacific Nicaragua and an unexpected rain squall 15 miles off-shore combined with sleet, and cold.

An hour later, it was 80 degrees, calm and humid. It reminded me of coastal Alaska. But, the fishing was great, if not the catching, and the company was superb.

I was the guest of Dr. Leandro Chamorro on his excellently equipped 27-foot Boston Whaler, the Ana Ce.

He is recognized as one of the leaders in the sport fishing community of Central America. With us were his charming wife Ana, who is a well known fisher in her own right; Octavio Gutierrez, and the boat's mate, Julio Mora.

We met with the other participants, many of the nation's most avid sportsmen, the evening prior to the competition while enjoying, under the direction of Ana, a well prepared dinner at the Hotel Ana Mar.

This would be an IGFA- sanctioned tournament sponsored by Yamaha, Rapala and many other national and international companies.

It would be marlin and sail fish catch and release only, with awards given for the greatest number caught. Species specific awards for tuna rooster fish, mahi mahi and wahoo would also be given. The 5 p.m. weigh-in would be accompanied by a ceremony and banquet.

We headed out the next day at 5 a.m., as is the tradition with hunters and fisherman, though I have never understood why.

I always seem to have the greatest success in the afternoon. But, tradition is a good thing and I'm not about to get in its way.

The first hook-up was Leandro's, a nice mahi mahi (dorado) followed by another by Ana. Then the weather hit and things slowed down, in spite of my involuntary chumming, but the dolphins, sea turtles and sailfish sightings kept us entertained.

Things picked up again in the afternoon with more mahi mahi being landed as well as barracuda, jacks, wahoo and my favorite fighter rooster fish.

It was one of these roosterfish that gave us the most excitement. We were returning slowly to the weigh-in when Leandro suggested a short detour by some rocks he was familiar with.

Then it happened, His Penn International reel, trolling a Rapala Saltwater Mega lure, sang that familiar zzzzzz, and our adrenaline responded. He grabbed the rod as it bent and the fight was on.

He gained; the fish took line, and then ran first to starboard and shore, then to port and the open sea. The drag was deftly adjusted and the fish slowly tired and was brought close to the boat.

As is often the case, though, it woke-up and ran again, coming out of the water. This was its final run; Julio was ready with the gaff on its next closing and, in spite of its jumping, brought the beauty aboard to boisterous high fives, knuckle shakes and back slaps.

The fish won Leandro the first place trophy in this category.

Fish, family and friends, that's why we gather. It's heritage and tradition.

Update

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Recipe of week

Anyone who has had mahi mahi knows there's no finer fish and it's excellent baked fried or grilled. It even makes excellent ceviche.

This marinade was prepared by my friends at Rana Fishing Tours, in San Juan del Sur. It's certainly destined to be included in the, Sportsman's Quest All Time Best cookbook.

Marinade Granados

Ingredients: 1/2 cup olive oil; 10 cherry tomatoes, diced; 1/2 onion, diced; 2 cloves garlic, crushed; 1 med. Bell pepper; 1 tsp prepared mustard.

Catch one elegant mahi mahi and fillet. Place a fillet portion in a shallow glass baking dish. Combine marinade ingredients in a medium sized mixing bowl and pour over the fillets until completely covered.

Place in the refrigerator for 2-4 hours. Drain and save the liquid. Sauté the fish until slightly flakey. Cover with some of the remaining sauce and serve with rice and your favorite salad.

Be creative with this one. Add some spicy sauce or peppers, capers, celery, cashew nuts or another of your favorite spices. But, keep it mild to not overtake the delicate taste of this marvelous fish.