Salad: * 1 Tbsp. canola oil (15 mL) * 12 oz. mackerel fillets (340g) * 2 c. arugula (500 mL) * 2 c. spinach (500 mL) * 1 c. chopped cilantro (250 mL)
What to do:
1. To make vinaigrette: In small bowl, whisk 2 Tbsp (30 mL) canola oil, vinegar, garlic, paprika, salt and pepper. Set aside. 2. In small skillet, heat 1 Tbsp (15 mL) canola oil and sauté mackerel until fish just begins to flake. 3. In large bowl, combine arugula, spinach and cilantro with vinaigrette. To serve, divide salad among 4 plates and top with fish.
* Recipe courtesy of Chef Guadalupe García de León, Mexico City and CanolaInfo.