Join us on the New & Improved Blog!

We have officially relaunched - come visit us at blog.petitorganics.com 

Coming Soon: A New Look!

Hello to all of our fabulous foodie followers!

We have big news: the Petit Organics blog is currently under renovation and will be back with a super spectacular new look very soon! Be sure to check back regularly to find and bookmark the new blog link.  If you don't already, please follow us on Twitter @PetitOrganics and on Facebook at facebook.com/PetitOrganics where we will keep you up to date on the blog progress.

In the meantime, bon appétit to you and your bébés!

A Little Bit of Summer in March: Swordfish in a Snap!

Welcome to March! Can you believe we have arrived to the third month of 2013? Where does the time go? It seems like yesterday we were celebrating the New Year and making resolutions. We don't know about you, but over here at Petit Organics, March means two things for us:

1. Where is spring?
2. We really miss warm weather!

Since you might be feeling the winter doldrums like us, we are sharing a traditional summer recipe perfect to warm up your dinner menu for your wee ones and hubby alike: Gluten-Free Baked Swordfish with Mango Salsa. Hopefully it will be the perfect way to hold your family over until the spring bounty that is just around the corner at your local green market.

Swordfish are a tropical fish found in open water which means they are high and protein and low in fat. In fact, one serving of swordfish has a whopping 27 grams of protein - pretty amazing! It is a more oily fish which means it is very rich in Omega 3; however it also means it has a stronger flavor. In order to neutralize the stronger flavor, we have balanced it with a salsa of mango, sugar snap peas, purple onion, corn and oregano. A helpful bonus: swordfish can only survive in the wild and are not possible to farm which means they are a very clean fish.

Baked Swordfish with Gluten-Free Mango Salsa

Ingredients:

• 1 1/2 pounds swordfish (okay to purchase fresh or frozen then defrost)
• 1 cup mango (peeled and cut into 1" cubes or purchase frozen and defrost)
• 3/4 cup sugar snap peas (stem end and string discarded from each then cut in half)
• 1/2 cup corn kernals (fresh or frozen and organic, non-GMO is preferred)
• 1/4 cup purple onion, diced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, crushed
• Pinch sea salt
• Pinch fresh cracked pepper

Preparation:

Preheat oven to 400 degrees F. Combine the mango, sugar snap peas, corn, onion, oregano and olive oil in a mixing bowl. Stir several times over and spread evenly into the bottom of a baking dish.

Slice the swordfish into 1/4 - 1/3 pound pieces. Sprinkle the pieces with sea salt and cracked pepper and lay across the mango salsa in the pan.

Bake in oven for 20 - 25 minutes turning fish once until cooked through and it flakes away. Plate and serve.

Bon appétit to you and your bébés!