Preheat the grill
In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives
and cook another 3 minutes.
Lay each trout
out on 6 sheets of aluminum foil and season with salt and pepper. Drizzle
some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
in the foil and grill or broil
for 10 minutes, until fish
is cooked through. Serve immediately.