1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to cup (about 7 minutes). Place in a large bowl; cook slightly.
2. While vinegar mixture cooks, heat a large non-stick skillet over medium-high heat. Sprinkle fish with teaspoon salt. Coat pan with cooking spray. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.
3. Add teaspoon salt, watercress, and pepper to vinegar mixture; toss to coat. Place about 1 cups watercress mixture on each of 4 plates; top each serving with 1 fillet.
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|Serving Size: 1 Serving (595g)|
|Recipe Makes: 4|
|Calories from Fat: 618 (57%)|
|Amt Per Serving||% DV|
|Total Fat 68.7g||92 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 280.5mg||86 %|
|Sodium 550.7mg||19 %|
|Potassium 2095.3mg||55 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.4g|
|Protein 105.8g||151 %|
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Calories per serving: 1085
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