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
, mushrooms and scallions
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.