You are here: Home » Recipes » Indonesian Albacore Satay Indonesian Albacore Satay Recipe by National Fisheries Institute Yield 4 servings Skewered and grilled, tuna chunks are served with a peanut dipping sauce. PrintEmail 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. Ingredients 1 1/3 pounds skinless Pacific albacore, cut into large cubesMarinade:1/4 cup lime juice4 teaspoons vegetable oil1 teaspoon ground coriander1 teaspoon fresh ginger1 teaspoon minced garlic1/8 teaspoon black pepperDipping Sauce:3 tablespoons peanut butter3 tablespoons warm water1 tablespoon lime juice1 pinch cayenne3/4 teaspoon sugar1 to 1 1/2 teaspoon reduced-sodium soy sauce1 to 1 1/2 teaspoon grated fresh ginger Instructions 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.