Ginger-Shallot Cod

• 1 large shallot
• 2 tsp. minced, peeled fresh ginger
• 1 tbsp. sherry vinegar
• 4 drop hot-pepper sauce
• 3 tbsp. lower-sodium soy sauce
• 1 tbsp. margarine or butter
• 4 piece skinless cod fillet
• salt
• Pepper
• 1 tsp. vegetable oil
• 2 medium yellow summer squash
• 12 oz. watercress
• 1/4 c. packed fresh flat-leaf parsley leaves

1. Preheat oven to 450 degrees F. Line jelly-roll pan with foil.
2. In 1-quart saucepan, heat shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce to boiling on high.
3. Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring.
4. Stir in margarine; keep sauce warm on low.
5. Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper.
6. Roast 8 to 10 minutes or until fish just turns opaque throughout.
7. While cod cooks, in 12-inch skillet, heat oil on medium-high.
8. Add squash; cook 2 to 3 minutes or until just browned, stirring.
9. Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce.
10. Cook 1 to 2 minutes or until greens wilt, stirring.
11. Transfer to 4 plates.
12. Arrange cod on top of greens; spoon sauce over fish.
13. Garnish with parsley.

shallot, ginger, sherry vinegar, pepper, lower, margarine, fillet, salt, pepper, vegetable oil, watercress, parsley

Taken from www.delish.com/recipefinder/ginger-shallot-cod-recipe-ghk0511 (may not work)