1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Sprinkle with salt and pepper. In a large skillet, combine the chicken broth, the ½ cup water, and green onions. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
2. Meanwhile, for sauce, in a small bowl combine orange juice concentrate, the 3 tablespoons water, soy sauce, honey, sesame oil, and ginger.
3. Discard cooking liquid from skillet. Add the orange juice concentrate mixture to the skillet; bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from heat. Place the greens in a large bowl. Pour half of the sauce over mixed greens, tossing to coat.
4. To serve, arrange greens on a platter. Place fish on top of greens; drizzle with remaining sauce.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 52.6mg||16 %|
|Sodium 435.1mg||15 %|
|Potassium 799.7mg||21 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.1g|
|Protein 30.9g||44 %|
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Calories per serving: 201
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