Skip to main content

Indonesian Albacore Satay

Indonesian Albacore Satay
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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



1 Rinse albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients.

2 Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.

3 While albacore is marinating, make dipping sauce using the recipe below.

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

5 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.

6 Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.

7 Serve with dipping sauce. Dipping Sauce In small bowl, blend together peanut butter and warm water.

8 Add remaining ingredients.

9 Let sit while albacore is cooking.

Source: National Fisheries Institute, Oregon Albacore Commission

Publish date: