Fish With Watercress and Mango Salad

• Season 4 fillets with 1/2 tsp salt & 1/4 tsp pepper
• Heat 1 tsp olive oil in large nonstick skillet over medium-high heat
• Add half the fish and cook until opaque, 1-2 min per side
• Transfer to plate 
• Add 1 tsp oil 
• Cook remaining fillets
• Whisk together lime, honey, ginger, red pepper flakes, 1/4 cup of olive oil, 1/4 tsp salt, & 1/4 tsp pepper
• Divide 6 cups watercress (stems removed), cut mango, & 1/2 thinly sliced red onion among 4 plates.
• Add fish
• Drizzle with dressing