Broiled Sturgeon with Mango Salsa

Mango Salsa:
1 ripe mango (diced)
1 orange (half peeled and cut into bite-sized pieces, half juiced)
1 lime (juiced, 1/2TBS for salsa, reserve rest for the fish)
1/4 cup pineapple (crushed- canned or fresh)
1/2 inch piece raw ginger (grated)
2 TBS celery (chopped very fine)
Fresh cilantro to taste
salt to taste

Combine all ingredients and cool in fridge for at least 1 hour.

Sturgeon:
1 Sturgeon fillet with skin on (large enough to feed two or three people)
Olive oil
salt, pepper, garlic powder to taste
cilantro
2 TBS butter (cut into thin slices)
mango salsa

Rub sturgeon with olive oil and season to taste. Place under broiler until golden brown. Turn oven onto bake 400F. Cover fillet with plenty of cilantro and arrange butter slices on top. Cover with about 1/3-1/2 of the mango salsa and bake until the thickest part of the fillet flakes with a fork. Time will vary depending on thickness of fillet (20-30min). Remove from oven and drizzle remaining lime juice over fillet. Serve with remaining mango salsa or add salsa to a green salad and enjoy. I also served a soft ginger-mango Stilton cheese on sesame crackers as an appetizer with this meal and it was delicious.

*If your fish does not have skin on, you may oil and broil both sides. The baking time will be much reduced, probably 10 min.