Instructions: Pierce fish on both sides with fork. Place in single layer in nonaluminum baking dish just large enough to accommodate. Blend oil with next 4 ingredients. Pour over fish. Refrigerate 2 hours, turning once.

Melt butter in heavy large skillet over medium heat. Add shallots and stir until soft, about 5 minutes. Increase heat. Add mush rooms and cook until juices evaporate, stirring occasionally, about 3 minutes. Mix in broth and wine. Boil until reduced by half, about 10 minutes. Add cream and simmer until reduced to 1 1/3 cups, about 10 minutes. Strain into blender. Add spinach and blend until smooth. Season to taste with salt and pepper.

Prepare barbecue (medium heat) or preheat broiler. Drain fish, reserving marinnade. Cook fish until just opaque, brushing with marinade and turning once, about 9 minutes per inch of thickness. Transfer fish to plates. Top each with sauce. Garnish with lime wedges and parsley and serve.

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