Indonesian Albacore Satay

  • Yield: 4 servings

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 1/3pounds skinless Pacific albacore, cut into large cubes
1/4cup lime juice
4teaspoons vegetable oil
1teaspoon ground coriander
1teaspoon fresh ginger
1teaspoon minced garlic
1/8teaspoon black pepper
Dipping Sauce:
3tablespoons peanut butter
3tablespoons warm water
1tablespoon lime juice
1pinch cayenne
3/4teaspoon sugar
1 to 1 1/2teaspoon reduced-sodium soy sauce
1 to 1 1/2teaspoon grated fresh ginger


  1. Rinse albacore with cold water; pat dry with paper towels.
  2. 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.
  3. 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.
  4. 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.