Instructions: Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat.

Add shallots or green onions and garlic and cook, stirring, until limp

(about 3 minutes). Add broth and bring to a broil.

Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer until just lightly translucent (3 to 4 minutes for fish 1/4 to 1/3-inch thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to 12 minutes for fish 1 to 1 1/2-inch thick.

With a wide spatula, lift out fish and put on a platter. Cover and keep warm. Boil pan liquid, with any liquid that accumulates on the platter, over high heat until it thickens slightly. Serve fish and pour pan juices over.

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