While the sea trout is cooking, fill a medium bowl with ice and water. In medium saucepan, bring 1 1/2 quarts of water to a boil. Blanch the tomatoes in the water for 30 seconds to one minute. Place the tomatoes in the ice bath to stop the cooking process. Peel and core the tomatoes.
Purée the cleaned tomatoes in a blender or food processor. Place the purée in a pot over medium-low heat and cook, stirring occasionally, until the purée is reduced to a paste. Be careful to not let the purée burn. Meanwhile, in a small pot, bring the red wine to a boil and reduce to a syrupy consistency. Add the tomato paste to the wine, reduce the heat to medium low and let cook for several minutes to combine the flavors. Slowly whisk in the melted butter until you get an emulsified sauce. Reserve the sauce in a warm part of your kitchen.
Heat a small saucepan with 1 inch of canola oil over medium-high heat until it reaches 400˚ F. Add the basil leaves and fry until translucent and crispy. Using a skimmer or a large perforated spoon, remove the basil from the oil and place on a paper towel.
To serve: Place one filet in the middle of each plate. Spoon the butter over and around the fish. Garnish with the chorizo and crispy basil.