b'Brush each quail piece with (or dip into) the remaining marinade, coating both sides generously. Place the quail on a platter and cover with plastic. Chill 1 hour or overnight.TO PREPARE THE LIME DRESSING AND WATERCRESS SALAD:Combine the lime dressing ingredients in a bowl. Place the salad ingredients in another bowl. Cover both separately and refrigerate until needed. (Both can be prepared up to a few hours ahead.)TO BROIL THE QUAIL:Line a rimmed baking sheet with aluminum foil. Place a grill rack on top of the foil to hold the quail above the cooking juices and produce grill marks. Place the quail skin side up in a single layer on the grill rack. Brush with some of the reserved marinade. Broil 6 to 7 inches fromthe broiling element for 3 minutes until browned. Turn the quail skin side down, brush with marinade, and broil another 3 minutes until the quail is browned. The quail should be juicyinside and browned well on both sides. The quail is best served and eaten right after cooking.TO GRILL THE QUAIL:On an outdoor barbecue, place the quail on an oiled grill grate set over a medium-hot flame or coals. Grill for 3 to 4 minutes on each side to establish grill marks. Remove each piece from the grill when it is finished cooking, and keep warm. The quail is best served right after grilling.TO SERVE:Toss the salad lightly with the lime dressing. Divide the salad among 8 individual serving plates. Place 2 quail halves, skin side up and leaning against each other, over the salad greens.chefs tips: Using semi-boneless quail saves time and work. Because they have less bonestructure, they must be skewered to lie flat and to be turned on the grill. They are lovelyserved as appetizers, placed on a banana leaf-lined platter with the salad served on the side.CHEF STELLINOS SUGGESTED WINE PAIRING:Piccini Chianti ClassicoCHERRY TOMATOES26'