In a small bowl, combine broth, soy sauce, lime juice, sesame oil, ginger, garlic and pepper.
Place fish in a shallow dish and pour the sauce over it. Marinate in the refrigerator for 20 minutes.
Remove fish and drain. Dredge in flour, shaking off excess.
Heat oil in a skillet. Add butter and melt. Place fillets in the pan, flesh sides down, and cook until lightly browned about 5 to 6 minutes. Turn and repeat. Drain on paper towels.
Contributed by Joyce Taylor