INDONESIAN ALBACORE SATAY

1½ lbs. skinless albacore, cut into large cubes

Marinade:
¾ cup lime juice
4 tsp. canola oil
1 tsp. ground coriander
1 tsp. grated fresh ginger
1 tsp. minced garlic
¼ tsp. black pepper

Rinse albacore with cold water; pat dry with paper towels. In a large glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing gently halfway through marinating time. While albacore is marinating, make the dipping sauce:

3 tbsp. peanut butter
3 tbsp. warm water
1 tbsp. lime juice
generous pinch of cayenne
¾ tsp. sugar
1 tsp. soy sauce
1 tsp. grated fresh ginger


Drain the albacore, reserving marinade. Thread albacore cubes onto metal or soaked bamboo skewers. Place skewers on an oiled grate 4-5 inches from hot coals or flame; cook for about 2 minutes on each side, basting with reserved marinade. Do not overcook! Serve with dipping sauce.

Makes 4 servings.

Recipe and photo courtesy of Oregon Albacore Commission.