Driections:

Stir together 1/2 cup flour, marjoram, 1/8 tsp salt, and 1/8 tsp pepper.  Dredge fish in flour mixture.  In a large skillet, cook fish in 2 Tbsp butter over medium high heat, 2-3 minutes per side.  Remove fish from skillet and keep warm.  In the same pan, cook mushrooms and green onion in remaining butter until tender.  Add 2 Tbsp flour and cook for 1 minute.  Add broth and marsala.  Cook, uncovered, 2 to 3 minutes or until slightly thickened.  Return fish to pan and heat through.  Sprinkle with chopped fresh parsley, if desired.