• Dredge fish in flour. Heat olive oil in skillet or wok set over medium heat; stir-fry ginger and garlic for 3 minutes or until garlic is lightly browned. Add fish; sauté for 3 minutes per side.
• Whisk together chicken broth, soy sauce and sherry; pour over fish. Cover and cook over medium heat for 10 minutes; add green onions and cook, uncovered, for 5 minutes.

Recipe provided by The Low Cholesterol Olive Oil Cookbook