Mahi Mahi & Barley

Ingredients

• 80g skinless mahi mahi fillet
• 40g pearl barley
• Water for cooking

Method

1. 01

   Rinse pearl barley and cook in unsalted water for 25–30 minutes until very soft and tender.

2. 02

   Poach the skinless mahi mahi fillet in simmering water for 10–12 minutes until cooked through. Remove and check carefully for any bones.

3. 03

   Combine cooked barley and flaked mahi mahi in a blender with a little cooking liquid and blend to a smooth puree.

4. 04

   Cool to room temperature before serving.

How to offer

Barley adds fibre and a satisfying heartiness; a great meal for babies ready for thicker textures.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.