Grilled Trout with Carotino, Pineapple and Coconut Sauce

Cooking oil is an international requirement – but as far as healthy oils go, Carotino, rich in anti-oxidants and beta-carotene is about as good as it gets. Its mild flavour is perfect for any style of cuisine, as evidenced by these recipes: international flavours, and an oil that is good for you.


Serves 4.



4 wild trout fillets

1 tsp sea salt

1 tsp black pepper

1 tbsp Carotino Oil

juice of 1 lime

6 cherry tomatoes, halved

2 shallots, sliced

a few young asparagus stalks, blanched and tossed with 1 tsp Carotino Oil



100 g Josephine pineapple, cut into cubes

2 tbsp Carotino Oil

2 tbsp sugar

2 tbsp coconut cream

100 g chicken stock

1 tbsp lime juice

1 tsp corn starch, diluted with water

salt and pepper



1. Marinate fillets with sea salt, black pepper, Carotino oil and lime juice.

2. Grill until just cooked through.

3. Serve with tomatoes, shallots and asparagus, with sauce.



1. Sauté pineapple cubes with Carotino oil and sugar until soft but not caramelised, then blend into paste and mix with coconut cream.

2. Simmer the pineapple-coconut cream mixture with chicken stock and reduce to half. Thicken with cornstarch dilution, add in lime juice and season with salt and pepper. Serve with trout.


Distributed by:

SINGAPORE I GBA Corporation (S) Pte Ltd

Address: 29 Mandai Estate, Prestigio @ Innovation Place #05-06, Singapore 729932.

Phone: +65 6634 0378

Fax: +65 6634 0368

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MALAYSIA I GBA Corporation Sdn Bhd

Address: Wisma GBA, Lot 8, Jalan PPU 3, Taman Perindustrian Puchong Utama, 47100 Puchong, Selangor Darul Ehsan, Malaysia.

Phone: +603 8022 8888

Fax: +603 8068 7357

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.



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