It's been really warm in Los Angeles and summer feels like it's just around the corner. The first tomatoes and zucchini are just popping up at the farmers market and I know corn can't be far behind. For now I've been using frozen corn since you can find it "organic" and it's super sweet. The flavors in this recipe are so delicate and marry beautifully.
Every week at the market there are two ladies selling fish that smells like it came straight out of the sea. You have to wait in line, what feel like forever, but it's totally worth it.
Feel free to use any mild white fish you find and think your baby will enjoy.
I threw some basil in and was shocked at how it really gave the dish some extra lovin'. I put this puree together in minutes which is perfect for busy parents.
We used these to make this recipe:
Halibut with Summer Vegetables (15 Baby Servings)
- Prep Time:2 minutes, (PT2M)
- Cook Time: 8 minutes, (PT8M)
- Total Time: 15 minutes, (PT15M)
Ingredients
- 1 halibut fillet (1/4 pound)-cod, tilapia, snapper or any other white fish will also work
- 1/2 cup chopped, or 1 large tomato (or use organic canned tomatoes)
- 1 zucchini, chopped
- 1/4 cup corn (fresh or frozen)
- 1 garlic clove
- 1/2 cup frozen shelled edamame
- 4 basil leaves
Preparation
- 1. Place all the ingredients except for the basil in a saucepan over boiling water.
- 2. Let steam for 6-8 minutes or until fish is fully cooked through and flakes.
- 3. Place all the ingredients, including the basil, in a food processor.
- 4. Puree until smooth.
- 5. Cool and serve.
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