Tomato and Basil Savoury


The Village Winery

by Liz Silva Hall

  • Olive Oil (as needed)
  • 2 tbsp balsamic vinegar
  • 2 tsp sugar
  • 1 pint of grape or cherry tomatoes
  • 1/2 cup of chopped fresh basil
  • 1/2 cup Legacy Sauvignon Blanc
  • 4 trout fillets (sole or halibut work as well)
  • 1 tsp sesame oil
  • Salt and ground black pepper to taste


Marinate the fish in the wine; add some salt, pepper and the sesame oil. Leave in the fridge for about 1 hour. Lightly oil the grill and heat to medium. Stir together the vinegar and sugar. If using cherry tomatoes, quarter them, otherwise if the grape tomatoes, just slice in half. Mix the tomatoes, basil and the vinegar mixture together, adding a little bit of olive oil, not much. Make sure to score the skin side of the fish so it will not curl up. Brush fish lightly with oil, sprinkle with salt and pepper and place on grill, skin down for about 6 minutes. Make sure to grill with the lid closed. Once done, place on individual plates, and top with the tomato-basil mixture. Excellent side dish would be brown basmati rice or roasted summer vegetables. A glass of Legacy Johannisberg Riesling would be the perfect dinner companion to this amazing meal.