Preheat the broiler.
Place the breadcrumbs and mayonnaise in separate shallow dishes. Coat the fish fillets
first in the mayonnaise and then in the breadcrumbs, shaking off any excess. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until hot. Carefully place the fillets skin-side up in the pan and cook until golden brown, about 3 minutes per side, and then transfer to a broiler-safe plate.
the oil and wipe out the skillet with a paper towel. Replace the pan and heat the remaining oil over medium-high heat until hot. Cook the garlic and shallots
, stirring frequently, 1 to 2 minutes. Stir in the dried herbs
and cook 1 minute. Pour in the wine and half of the lime
juice, season with salt and pepper and cook, stirring frequently, about 1 minute more. Melt
in the butter until incorporated, and then remove the skillet from the heat.
Pour the mushroom mixture over the fish and top with the cheese
. Place under the broiler until the cheese is melted, browned and bubbly, 3 to 5 minutes. Transfer to a serving plate and serve immediately, squeezing the remaining lime juice over the fish, if desired.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.