Indonesian Albacore Satay

Makes 4 servings

cuisine: Asian

meal type: Appetizer

technique: Grilled

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. 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.

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.