Combine first 3 ingredients in a shallow dish. Dredge fish in flour mixture. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.
Add broth, chutney, and hot sauce to skillet; bring to a boil. Cook 1 minute, stirring constantly. Spoon sauce over fish; sprinkle with cilantro.