4 butterfied trout Olive oil Salt and freshly ground black pepper 1/4 cup balsamic vinegar 1 Tablespoon ginger, minced 1 garlic clove, minced 1 Tablespoon Italian parsley
Prepare the grill. Brush the trout on both sides with olive oil. Season with salt and freshly ground black pepper. Grill the butterflied trout, skin side down, over a hot fire for about 2-3 minutes. Turn and continue to cook until just cooked through, about 2-3 minutes longer. Transfer the trout to a platter and tent with foil to keep warm.
Meanwhile, place the balsamic vinegar, ginger, garlic and Italian parsley in a small saucepan and bring to a boil. Reduce heat and simmer until reduced slightly.
Spoon the warmed balsamic vinegar sauce over trout and serve.