1. Sprinkle both sides of the fillets with the lemon-pepper seasoning.
2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fillets and cook until just opaque in the center, about 2 1/2 minutes on each side. Transfer to a serving platter.
3. Add the lemon juice to the same skillet and cook, stirring to scrape up any browned bits from the bottom of the skillet. Stir in the broth and bring to a boil; boil 30 seconds. Whisk in the butter until melted. Pour the sauce over the fillets and serve at once.