b'Grilled Honey-Glazed Quail with Watercress Salad LAWRENCE C. C. CHUServes 8We serve this quail as an elegant appetizer at banquets. It looks beautiful presented over a fresh green watercress salad tossed with a light lime dressing. Youll love the flavors!cooking time: Approximately 6 minutes under the broiler or 6 to 8 minutes on a barbecue grill; the quail should not be overcooked.8 fresh quail (or semi-boneless quailsee Chefs Tips), halved lengthwiseFOR THE MARINADE:W cup oyster sauceW cup honeyW cup Pompeian Extra Light Tasting Olive Oil1 tablespoon C&H or Domino Sugar1 teaspoon saltV teaspoon black pepper6 garlic cloves, minced12 sprigs Chinese parsley (cilantro)FOR THE LIME DRESSING:2 tablespoons white vinegar or Pompeian Pomegranate Infused White Balsamic Vinegar2 tablespoons water2 tablespoons fish sauce2 tablespoons Kikkoman Thai Style Chili Sauce2 teaspoons lime juice (W lime)2 teaspoons C&H or Domino Sugar2 garlic cloves, finely mincedV fresh red jalapeo chile, seeded, very finely mincedFOR THE WATERCRESS SALAD:1 bunch watercress, washed, heavy stems removed, drained well12 cherry or grape tomatoesRinse the quail, drain, and pat dry. Set aside.TO PREPARE THE MARINADE:Combine the marinade ingredients in a blender. Process until the garlic and parsley are finely minced. Transfer to a bowl. Set aside half of the marinade for basting. Cover and refrigerate.25'