Light a grill. Brush the trout with olive oil and season with salt and pepper. Grill the butterflied trout over a hot fire, skin side down, for 3 minutes. Turn and grill until just cooked through, about 3 minutes longer. Transfer the trout to plates, skin side down.
In a small skillet, warm the balsamic vinegar with the ginger and parsley. Spoon the vinegar over the fish and serve.
The pomegranate vinegar that is typically used in this dish isn't widely available in this country so we used balsamic vinegar in its place.
The parsley, oil and grilled flavors here point to a tart white that can offer some cleansing contrast. Try a Greek white, such as a Chardonnay.