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How to Make 'Indonesian Albacore Satay'

By Frank Galusha
OK, you went ocean fishing. If your fish is fresh or if you have processed, vacuum packed and frozen your catch properly, there are many ways to enhance your meals. Almost everything taken from the ocean is not only edible but also delicious and good for you and your family. There are many recipes from which to choose but some are time-tested and proven. MyOutdoorBuddy will be posting a series of these provided to us by the Pacific Fisheries Management Council and other fishing industry sources. “Indonesian Albacore Satay” is just the first you can expect to see here at MyOutdoorBuddy.com in the weeks ahead. If you have a favorite ocean-fish recipe, please send to frank@myoutdoorbuddy.com so we can share it with our readers.

Did you know? The albacore harvested by Oregon & Washington fishermen are younger fish (three to five years old) between 10 and 30 pounds, and are higher in Omega-3 fish oils than the large, lean, older albacore caught mostly by foreign longline fishermen in the central Pacific. Because these fish are young, mercury accumulation is not a concern.

Ingredients
  • 1-1/3 pounds skinless Pacific albacore, cut into large cubes
Marinade:
  • ¼ 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
  • ¾ teaspoon sugar
  • ½ teaspoons salt-reduced soy sauce
  • ½ teaspoon grated fresh ginger

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 by blending peanut butter and warm water, and adding remaining ingredients.

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. Makes 4 servings.

Source: Oregon Albacore Commission. Be sure to watch for more recipes at MyOutdoorBuddy.com


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