Halibut & Corn
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 18 min
- Difficulty
- Easy
Ingredients
- 80g skinless halibut fillet
- 60g corn kernels (fresh or frozen)
- Water for cooking
Method
- 01
Cook corn kernels (fresh or frozen) in boiling unsalted water for 4–5 minutes until tender.
- 02
Poach the skinless halibut fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.
- 03
Blend cooked corn and flaked halibut with a little cooking liquid until smooth; strain through a sieve if a very smooth texture is needed to remove corn skins.
- 04
Cool and serve.
Gallery
How to offer
Strain for a smooth puree; the sweetness of corn makes this a favourite for young babies.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.
Nutrition note
Halibut is a stellar source of lean protein and essential minerals like selenium, which supports a healthy immune system. It also contains trace amounts of omega-3 fatty acids that are critical for your baby's brain and eye development.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
