Rinse the fillets and pat dry. Season with pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook about s minutes on each side, depending upon thickness, until the fish is nicely browned and cooked through. Remove from the skillet and set aside to keep warm.
Add the glaze ingredients to the skillet and cook, stirring frequently, until it is reduced by half. Drizzle the sauce over the fillets and garnish with scallions. Serve hot.