Is mixing cheese and fish totally and utterly wrong, or can the two be successfully married?

Obviously someone can do whatever suites their tastes, but this goes beyond that. Can the two, arguably, work well together. I’ve had this debate with many chefs throughout the years working in fine-dining restaurants. The majority of them would gasp at the sight of me sprinkling bits of cheese on my filet, though some kept an open mind.
What’s your stance?
Examples please.