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.
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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