<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. Line jelly-roll pan with foil. In 1-quart saucepan, heat shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce to boiling on high. Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring. Stir in margarine; keep sauce warm on low. Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque throughout. While cod cooks, in 12-inch skillet, heat oil on medium-high. Add squash; cook 2 to 3 minutes or until just browned, stirring. Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce. Cook 1 to 2 minutes or until greens wilt, stirring. Transfer to 4 plates. Arrange cod on top of greens; spoon sauce over fish. Garnish with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10934/ginger-shallot-cod-recipe-ghk0511/>