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Fillet with Prosecco & Mushrooms

Prosecco is a light dry Italian sparkling wine from the Veneto.  Not only lower in alcohol, it is priced affordably, so you can make this seafood recipe as often as you want.  This is a diabetic recipe from the diabetic seafood cookbook

  • 10 ounces cremini or white button mushrooms
  • 2 cloves garlic, minced
  • 1 ounce Parmigiano-Reggiano
  • 1 tablespoon extra virgin olive oil
  • 1 pound thick white fillet, cut into 4 portions (cod, snapper, thick flounder, or thick tilapia)
  • 1 cup sliced cherry tomatoes, about 1/2 pint
  • 1 cup Prosecco wine
 

Method

Place mushrooms, garlic, and Parmigiano-Reggiano in food processor fitted with steel blade.  Process to a fine paste.

Heat olive oil in large nonstick saute pan.  Add fish and brown 2 - 3 minutes on first side.  Turn fish and brown on second side.  While fish is cooking, place mushroom paste and tomatoes around fish in pan.  Add wine and bring to a boil.  Reduce heat to low.  Simmer 5 minutes to cook mushrooms and tomatoes.

Serve over whole-grain pasta, if desired.

Serves: 4

Note: 1 ounce of cheese is approximately 1 square inch.

Reprinted with permission from ©American Diabetes Association, The diabetes seafood cookbook, written by Barbara Seelig-Brown, published by American Diabetes Association

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