1/2 teaspoon confectioner's sugar
Nonstick cooking spray
1/4 teaspoon kosher salt
8 cups trimmed watercress (about 8 ounces)
1/4 teaspoon freshly ground black pepper
In a small saucepan over medium-high heat, combine the vinegar and sugar; bring to a boil. Cook until the liquid is reduced to 1/4 cup (about 7 minutes).
Place the mixture in a large bowl and let it cool slightly.
While the vinegar mixture cooks, heat a large nonstick skillet over medium-high heat and coat it with nonstick cooking spray.
Sprinkle the fish with 1/4 teaspoon salt. Add the fish to the preheated skillet; cook 4 minutes on each side or until the fish flakes easily when tested with a fork.
Add a pinch of salt, the watercress and the pepper to the vinegar mixture; toss to coat.
Place about 1 1/2 cups of the watercress mixture on each of 4 plates; top each serving with 1 fillet.
From Cooking Light Magazine, August 2004 issue. Tested by Cooking Light.
297 calories (39 percent from fat), 13 grams fat (2 grams sat. fat), 3 grams carbohydrates, 41 grams protein, 263 mg sodium, 111 mg cholesterol, 0 grams fiber .
Broiled or grilled halibut with corn and pepper relish
Preparation time: 35 minutes
Total time: 50 minutes
4 fresh or frozen (thawed) halibut steaks (about 5 ounces each and 1-inch thick)
Kosher salt and freshly ground black pepper to taste