Valdosta Grilled Trout with Olive Oil

Several years ago, my girlfriend Becky and I were traveling in the Alps and went through the Saint Bernard Pass from France to Italy, stopping in Valle d’Aosta. We laughed the whole time we were there, as we called it Valdosta, a South Georgia town near the Florida border better known more for pine, pulpwood, and turpentine than Roman ruins and fine cheeses. The first evening, Becky and I went out for dinner, wandering the ancient, winding cobblestone streets looking for a restaurant that seemed inviting. We found one. Thinking of the wooded forests nearby, I ordered rabbit. I should have been thinking of the crystal clear streams of melted snow. Becky ordered trout. They brought it to the table whole, on the bone. The waiter then proceeded to fillet it at the table. When done, he asked if she would like it drizzled with olive oil. It was a revelation. Trout is a very user-friendly fish to grill. Not only does its tough, leathery skin help keep the fish from falling apart, but it also insulates the flesh from the direct heat of the grill. This is the time to break out your best extra-virgin olive oil. The smoky, herb-infused fish just needs a little kiss of liquid gold.