Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Sprinkle with pepper. In a large skillet combine chicken broth and green onion. Bring to boiling; add fish. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork. Remove fish, discarding cooking liquid; set aside and keep warm.
For sauce, in same skillet combine orange juice, soy sauce, honey, sesame oil, and ginger. Bring to boiling. Boil gently, uncovered, for 1 minute, stirring once. Remove from heat.
Place greens in a large bowl. Pour half of the sauce over greens, tossing to coat.
To serve, arrange greens on a platter. Place fish on top of greens and drizzle with remaining sauce.