Indonesian Albacore Satay

Marinate the albacore in a mixture of lime juice, coriander, ginger, garlic and pepper. Both ginger and coriander are essential ingredients in Indonesian cooking. About 30 minutes is all the time is all the time necessary for fish to pick up the flavor of a marinade. Unlike meat, fish has very little connective tissue and therefore does not need a long marinating time to tenderize it.

Complete the satay by dipping the grilled albacore in a traditional spicy peanut sauce. Flavored with ginger, soy sauce and cayenne this smooth sauce has just a hint of spiciness. You may want to adjust the seasonings to your own taste.

Ingredients

1 1/3 pounds skinless pacific albacore, cut into large cubes

Marinade
1/4 cup lime juice
4 teaspoons vegetable oil
1 teaspoon ground coriander
1 teaspoon grated 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
generous pinch of cayenne
3/4 teaspoon sugar

1-1 1/2 teaspoons salt-reduced soy sauce
1-2 1/2 teaspoon grated fresh ginger

Directions

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 using the recipe below.

Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers.

Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 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.

Makes 4 servings