Whisk together hoisin sauce, soy sauce, chile paste, sesame oil, rice-wine vinegar, lime juice and ginger in small bowl.
Coat glass baking dish just large enough to hold the fish fillets in a single layer, with nonstick cooking spray. Place the fish fillets in the baking dish. Set aside 3 tablespoons of the hoisin mixture; spoon remaining hoisin mixture over the top of fish. Cover; place in the refrigerator for 20 minutes.
Heat oven to 450°F.
Roast the fish, uncovered, in the 450°F oven for 7 minutes. Carefully remove the baking dish from the oven; spoon the reserved hoisin mixture evenly over the fish; sprinkle with the scallions. Return to the oven and roast for another 5 to 6 minutes or until the fish just begins to flake easily when prodded with a fork. Garnish with the lime wedges.
