Southern Living SEPTEMBER 2005
Stir together mayonnaise and next 5 ingredients in a small bowl. Place half of mayonnaise mixture in another small bowl to serve with fish; cover and chill until ready to serve.
Rinse fillets, and pat dry with paper towels. Brush fillets evenly with remaining half of mayonnaise mixture; sprinkle evenly with salt and pepper. Dredge fillets in breadcrumbs. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.
Bake at 425° for 20 minutes or until fish flakes with a fork and is opaque throughout. Serve immediately with chilled mayonnaise mixture.
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