Lightly coat a nonstick covered skillet with cooking spray and heat until very hot, but not smoking.
Add the filets and brown them, skin side down, for 2 minutes. Throw in the onion, scallions, garlic, ginger, and pepper flakes. Cook for an additional minute.
Reduce the heat, turn filets, and add the wine, sugar substitute and broth. Cover the pan and simmer fish for about 10 minutes until cooked through. Use a thin small knife inserted into the fish to check that it is done.
As the fish simmers, prepare instant brown rice for 4 according to package directions.
When fish is cooked through, serve over brown rice. Spoon some of the sauce and vegetables over each of the filets.