Fish is such a wonderful protein for babies, but most parents are intimidated to cook it for their little ones. Even as a child, the only time we had fish, it was cooked under the broiler and stunk up the whole house (sorry Mom)! Most white fish have a mellow flavor and can be easily paired with other flavors.
While shopping at the Farmers Market I asked our local “fish ladies” (as I call them) if they had anything mild for Kenya. One of the fish ladies, with her big hair, gigantic smile and pearly whites, said how about the Hawaiian Silver Snapper?! The name sounded so luxurious and exotic. I looked over at my 13 month old and thought, nothing’s to good for my little guy.
Going with the Hawaiian theme, I came up with flavors I enjoyed from past trips to the tropical paradise. Pineapple, rich in vitamin C, ginger, brown rice and just a hint of sesame oil.
We took Kenya to Hawaii last year when he was 4 months and he could only eye the fresh fruits and fish on Mommy’s plate. Finally, I can bring the idea of being in the Islands to his tummy.

*I usually make a smaller amount of this dish since it will only stay fresh in the refrigerator for a few days. Freeze whatever is left over. For more tips, checking the “freezing“.

Hawaiian Silver Snapper (8 Baby Servings)

1/2 lb. Snapper (any mild white fish will work)
1 Tsp Fresh Ginger, peeled and sliced into 2 thin coins
1/2 Cup Brown Rice, cooked
1/2 Tsp Sesame Oil

1. Place ginger in a steamer pot over boiling water and cook for 2 minutes.
2. Add the fish to the pot and cook 4 more minutes or until cooked through.
3. Place all the ingredients in a food processor (make sure there are no bones in the fish) and puree until smooth.
4. Cool and serve.