3 tablespoons orange juice
1-1/2 teaspoon grated lime peel (green part only)
3 tablespoons lime juice
1 fresh jalapeno chili, stemmed, seeded and minced
1 tablespoon fresh cilantro
2 to 2-1/2 pounds sturgeon, cut into 4 portions, 1 inch thick
1 Roma-type tomato, diced
1 can (15 ounces) black beans, rinsed and drained well
1 orange
1 firm ripe papaya, seeded, and cut into quarters
Fresh cilantro sprigs
Salt and pepper
Combine orange juice, lime peel, lime juice, jalapeno, and minced cilantro. Rinse fish, pat dry and place in a 9 x 13-inch pan. Spoon half of the mixture evenly over fish. Cover; chill at least 15 minutes or up to 2 hours, turning once.
To remaining orange juice mixture, add tomato and beans. Cut the orange membrane and release the fruit segments into 2 or 3 pieces and add to the bean salsa. Mix gently and serve, and cover and chill up to 2 hours.
Place fish on a hot, lightly oiled grill above a solid bed of medium coals or over medium heat on a gas grill. Cook 5 minutes, turn steaks over and cook until fish is opaque, but still moist looking in the thickest part, about 6 minutes longer.
Arrange equal portions of fish, salsa, and papaya on plates; garnish with cilantro sprigs. Season to taste with salt and pepper.