For their January issues, the majority of food magazines focus on clean eating.  It’s all about starting the new year off with a repertoire of healthy, simple yet tasty seasonal dishes.  I adore Louisiana Cookin’ magazine in general, but their January-February issue was superb.  The magazine normally centers on Mardi Gras-themed recipes this time of year, but this issue also included fabulous healthy New Year recipes like this one.

Tender snapper fillets simply topped with lemon, fresh thyme and sliced jalapenos for a touch of heat, cooked en papillote with a drizzle of dry white wine.  Ready in no time at all, this is a wonderful weeknight recipe on its own–but they paired it with a seasonal baby kale salad with pecan pieces, sliced grapefruit and a grapefruit vinaigrette.  The citrus-flavored salad paired wonderfully with the spice of the jalapeno.  This is a recipe I will be making again and again especially during prime citrus season!

(To view this recipe, click on the following link: http://www.louisianacookin.com/snapper-en-papillote/)

Tagged: baby kale, en papillote, fish, fish en papillote, fresh thyme, grapefruit, grapefruit vinaigrette, jalapeno, lemon, Louisiana Cookin', pecans, snapper