Real Simple, January 2010

Hands-On Time: 20 minutes
Total Time: 20 minutes
Serves 4

4 tilapia fillets (about 1 1/4 pounds total), halved lengthwise
Kosher Salt and black pepper
1/4 cup plus 2 teaspoons olive oil
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper
6 cups of watercress (from 1 to 2 bunches), thick stems removed
1 mango, cut into small pieces
1/2 medium red onion, thinly sliced

Season the tilapia with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and repeat with 1 teaspoon of the remaining oil and the remaining tilapia.

In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining 1/4 cup of oil, and 1/4 teaspoon each of salt and pepper.

Divide the tilapia, watercress, mango, and onion among plates. Drizzle with dressing.