Roast Cod With Tropical Fruit Salsa

1 cup full-bodied white wine, such as chardonnay or semillon
3 tablespoons Dijon mustard
3/4 cup fresh orange juice
salt and pepper
4 portions cod fillet (about 1 1/2 pounds)
1 to 2 tablespoons vegetable oil, for brushing

Tropical Salsa:
1 small ripe mango
1 small papaya, avocado sized
2 navel oranges
medium bunch of basil

Light the barbecue. Whisk the wine, mustard and orange juice in a bowl
with salt and pepper to taste. Lay the cod on a large piece of heavy-duty
foil and fold up the sides. Brush the fish with oil, then pour over
two-thirds of the wine-juice marinade. Seal the foil. When the grill is
hot, set the cod package to cook, allowing 10 to 12 minutes for pieces
that are 1-inch thick. Meanwhile, make the salsa: Pare the peel from the
mango and cut the flesh from the pit. Dice the flesh and put it in a bowl.
Halve the papaya and scoop out the seeds with a spoon. Cut away the skin,
dice the flesh and add it to the mango. Cut the peel, pith and skin away
from the oranges and scoop out the segments. Dice them and add to the
other fruit. Pour over the remaining marinade. Shred the basil leaves,
reserving 4 sprigs for garnish. Stir the shredded basil into the salsa,
taste and adjust the seasoning. To finish: Open the cod package and test
the fish pieces with a fork - they should just flake easily. Transfer them
to warm individual plates, spoon the salsa on the side, and top with a
basil sprig. Makes 4 servings.

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