Combine all the marinade ingredients in a large, glass bowl and mix thoroughly.
Pat fish dry and place in a shallow bowl. Season both sides of fish with ¼ teaspoon salt each. Pour half of the marinade over the fish (reserving remainder) and marinate for 5 minutes.
Preheat oven to 350 degrees F. Combine beans, bean broth, and 3 tablespoons marinade in a shallow baking dish (reserve the remaining marinade for serving). Cover with foil and bake for 20 minutes. Nestle the fish on top of the beans and pour over the liquid it was marinating in. Cover the fish with the lime slices. Drizzle 4 tablespoons grapeseed oil over everything and roast until fish is opaque throughout, 20-25 minutes.
Serve with reserved marinade and cilantro sprigs.
Photography and styling by Jenny Huang.