Indonesian Albacore Satay
- Yield 4 servings
Skewered and grilled, tuna chunks are served with a peanut dipping sauce.
In this recipe we suggest a Pacific Troll-caught Albacore. This premium fish is now widely available both fresh and frozen and is delicious grilled. Marinate the albacore in a mixture of lime juice, coriander, ginger, garlic and pepper.
- 1 1/3 pounds skinless Pacific albacore, cut into large cubes
- 1/4 cup lime juice
- 4 teaspoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon fresh ginger
- 1 teaspoon minced garlic
- 1/8 teaspoon black pepper
- Dipping Sauce:
- 3 tablespoons peanut butter
- 3 tablespoons warm water
- 1 tablespoon lime juice
- 1 pinch cayenne
- 3/4 teaspoon sugar
- 1 to 1 1/2 teaspoon reduced-sodium soy sauce
- 1 to 1 1/2 teaspoon grated fresh ginger
- Rinse albacore with cold water; pat dry with paper towels.
- In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time. While albacore is marinating, make dipping sauce.
- Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4 to 5 inches from hot briquettes. Cook 4 to 6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook. Albacore should be pink in center when removed from heat. Serve with dipping sauce.
- Dipping Sauce: In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.
Recipe by Oregon Albacore Commission.