xiaoxl/recipe_data huggingface dataset:
Suzanne's Best Pecan Pie


Ingredients:
pecans, maple syrup, brown sugar, eggs, vanilla, butter, heavy cream, brandy, sherry wine, salt

Directions:
Preheat oven to 350.
In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
While mixture is cooling, grind pecans in a food processor.
In a mixing bowl, beat eggs with an electric hand mixer or fork.
Add pecans and syrup mixture to the eggs and stir well with a fork.
Pour into frozen, unbaked pie shell and place on a cookie sheet.
Bake for 45 minutes.
After removing from the oven, brush the top of the pie and the crust with heavy cream.
Cool completely! Serve with fresh whipped cream if desired.
This can be made a day or 2 in advance and keeps very well covered in foil.
Turkey-Pesto Calzone


Ingredients:
turkey breast, provolone cheese, pesto sauce

Directions:
Preheat oven to 400°F.
Unroll pizza dough onto clean work surface.
Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
Cover each dough rectangle with 1 tablespoon pesto sauce, 4 slices turkey, and 1 slice of cheese; fold rectangle in half to enclose filling.
Seal edges with fork.
Place on baking sheet sprayed with cooking spray.
Bake until golden brown (15 minuntes].
Garlic Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, butter, parmesan cheese, garlic cloves, parsley

Directions:
Preheat oven to 375 degrees.
Melt the butter with the chopped garlic in a bowl.
Add the parmesan cheese to the crushed saltine crackers (A food processor works perfectly].
Drench the chicken breasts in the butter- garlic mixture, then dredge it with the cracker-parmesan mixture.
Place chicken into a baking dish.
Pour remaining butter garlic over chicken and sprinkle with left over cracker-cheese mixture.  Sprinkle with parsley.
Cover with foil and cook for 30 minutes, then uncover and cook for 45 minutes.
S'more Snack Cake


Ingredients:
all-purpose flour, graham cracker crumbs, baking powder, baking soda, salt, brown sugar, shortening, eggs, milk, marshmallow creme

Directions:
Heat oven to 350°F.
Grease and flour 13x9-inch pan.
In medium bowl combine flour, graham cracker crumbs, baking powder, baking soda and salt; mix well; set aside.
In large bowl, beat brown sugar, shortening and eggs until well blended.
Add dry ingredients and milk; mix at low speed 1 minute.
Stir in 2/3 cup of the chocolate chips.
Spread batter evenly in greased and floured pan.
Bake at 350°F for 25 to 35 minutes until toothpick inserted in center comes out clean.
Cool 15 minutes.
Meanwhile, melt remaining 1/3 cup chocolate chips in small saucepan over low heat.
Spoon teaspoonfuls of marshmallow creme onto top of warm cake; carefully spread with knife dipped in hot water.
Drizzle with melted chocolate and swirl chocolate through marshmallow creme to marble.
Cool completely.
Orange Soy-Glazed Salmon
Category: main-dish
By jjackson

Quick, tasty salmon recipe.

Ingredients:
¼ cup orange juice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lemon juice
¼ teaspoon ground ginger
1 (1 pound) salmon fillet, cut into 4 pieces
¼ teaspoon salt
ground black pepper to taste
2 teaspoons extra-virgin olive oil
1  lemon, cut into 4 wedges

Directions:
Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl. Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top. Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

Prep time: 15 mins
Cook time: 12 mins
Total time: 57 mins
Yields: 4 servings

Calories: 232.4
Fat: 9.1 g
Saturated fat: 1.8 g
Carbohydrates: 14.1 g
Sugars: 10.1 g
Dietary fiber: 1.5 g
Protein: 25 g
Cholesterol: 50.4 mg
Sodium: 419.3 mg
Asparagus Mushroom Bacon Crustless Quiche
Category: breakfast-and-brunch
By Nikki Wilson

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

Ingredients:
6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4  large eggs
¼ teaspoon salt
freshly ground black pepper to taste

Directions:
Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate. Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 10-inch quiche

Calories: 290.5
Fat: 25.9 g
Saturated fat: 14.6 g
Carbohydrates: 3.9 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 11.5 g
Cholesterol: 174.9 mg
Sodium: 314.9 mg
Spicy Pasta with Broccoli, Anchovy, and Garlic
Category: seafood
By Stephen Van Houten

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Ingredients:
1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6  anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Directions:
Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet. Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli. Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 666.9
Fat: 24.7 g
Saturated fat: 3.7 g
Carbohydrates: 93.7 g
Sugars: 6.4 g
Dietary fiber: 8.1 g
Protein: 23 g
Cholesterol: 10.2 mg
Sodium: 652.1 mg
Deviled Egg Mold


Ingredients:
unflavored gelatin, water, salt, lemon juice, Worcestershire sauce, cayenne pepper, mayonnaise, onions, celery, green bell pepper, pimiento, eggs

Directions:
Lightly spray a 3-cup mold with cooking spray (Pam].
Sprinkle gelatin on water to soften.
Place mixture over low heat until dissolved.
Remove from heat.
Add salt, lemon juice, Worcestershire, and cayenne pepper; cool.
Stir in mayonnaise.
Fold in remaining ingredients; turn into 3 cup mold and chill until firm.
Finger-Lickin'  Prawns


Ingredients:
onions, garlic cloves, fresh ginger, chili powder, tomato paste, cayenne, coconut milk, sugar

Directions:
Saute onions in a small amount of oil until translucent., Add garlic and ginger and saute until fragrant., Add the rest of the ingredients except the prawns., Bring to a boil., Turn down the heat and add the prawns., Simmer until the prawns turn pink and are cooked through.
Mini Lemon Blueberry Cakes


Ingredients:
flour, baking soda, salt, butter, sugar, eggs, sour cream, blueberries

Directions:
Preheat oven to 350 degrees F.
Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above]. In a medium bowl,  sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar.  Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.
Angel Strawberry Bavarian


Ingredients:
frozen sweetened strawberries, strawberry gelatin, boiling water, confectioners' sugar, vanilla extract, fresh strawberries, mint leaf

Directions:
Preheat oven to 375°F.
Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Bulgur-rice Pilaf


Ingredients:
butter, margarine, bulgur, long-grain rice, chicken broth, black mustard seeds, turmeric, salt, fresh lemon juice

Directions:
Melt 2 tablespoons butter in heavy saucepan over medium heat. Add bulgur and rice and stir for 5 minutes or until rice browns slightly.
Mix in broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
Heat clarified butter in heavy skillet over medium heat. Add mustard seed and cook until mustard seeds begin to pop.
Add turmeric and salt, then the bulgur/rice mixture. Stir until hot. Stir in lemon juice.
Serve immediately.
Low-Carb Chocolate Mints / Choco-Peanut cups


Ingredients:
cream cheese, butter, peanut butter, heavy cream, Splenda sugar substitute

Directions:
Put cream cheese and butter in a microwave safe bowl.
Microwave for 1 minute to soften.
Blend all ingredients in bowl.
Use EITHER extract or peanut butter, depending on which type of chocolate you desire.
Spoon into paper muffins cups and chill.
Store in refrigerator.
Enjoy.
6 Can Chili
Category: soups-stews-and-chili
By Rachel Roushar Claussen

Super delicious, super easy. The baked beans are what makes this chili perfect!

Ingredients:
2 teaspoons vegetable oil
1 pound ground turkey
1 (14.5 ounce) can whole peeled tomatoes
1 (16 ounce) can hot chili beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (28 ounce) can baked beans
1 (6 ounce) can tomato paste
¼ cup shredded Cheddar cheese
¼ cup sour cream

Directions:
Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 366.5
Fat: 10 g
Saturated fat: 3.3 g
Carbohydrates: 50.9 g
Sugars: 13.4 g
Dietary fiber: 12.9 g
Protein: 24.7 g
Cholesterol: 51.9 mg
Sodium: 1130 mg
Buttermilk Bannock


Ingredients:
whole wheat flour, baking soda, salt, buttermilk, buttermilk

Directions:
Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
Shape dough into a round and place on a lightly floured baking sheet.
Cut an X into the top with a very sharp knife.
Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
Cool on wire rack.
Thai BBQ Chicken Wings


Ingredients:
chicken wings, soy sauce, fish sauce, garlic cloves, brown sugar, lime juice, oyster sauce, ketchup

Directions:
Mix all 'Marinade' ingredients together in a small bowl. Stir well to dissolve sugar.
Place wings in a large bowl and pour sauce over. Stir well to coat chicken with sauce. Allow wings to marinate 10 minutes or longer while you heat up the grill (up to 24 hours].
Grill the wings, basting them once each side with some of the leftover marinade from the bottom of the bowl. OR cook them in your oven (see next instructions].
To Cook Wings Indoors: Place wings in a baking dish and bake in a preheated oven at 350 degrees for 30 minutes. Then turn oven to "Broil" setting. Transfer wings to baking sheet and place wings on one of the higher racks in your oven. Watch the wings carefully, as they can easily burn. Turn them every 5 minutes for 15-20 minutes, or until glossy and browned. Baste them once with leftover marinade from the bottom of the bowl.
Serve the wings as is, or with rice on the side. ENJOY!
Roasted Pecan Banana Bread Loaves
Category: bread
By atlantasassybelle

My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.

Ingredients:
¾ cup chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups very ripe, mashed bananas
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon coconut extract
2 tablespoons lemon juice
½ cup light butter, at room temperature

Directions:
Preheat oven to 275 degrees F (135 degrees C).  Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray. Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 mini loaves

Calories: 181.2
Fat: 7.5 g
Saturated fat: 2.3 g
Carbohydrates: 27.8 g
Sugars: 15.4 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 30.8 mg
Sodium: 202.2 mg
Caramelized Pineapple


Ingredients:
butter, brown sugar, fresh pineapple

Directions:
Melt the butter in a medium to large saute pan over medium heat.
Place the pineapple slices (no more than 1/2 inch thick] over the melted butter in the pan. Sprinkle with the brown sugar.
Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
Enjoy :].
Beef  'n' Gravy on Potatoes


Ingredients:
potatoes, water, ground beef, garlic powder, onion powder, milk, butter, salt, pepper

Directions:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder.
Prepare gravy according to package directions. Place the potatoes in a mixing bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth (or use a potato masher]. Serve beef and gravy over mashed potatoes.
Best Soft Peanut Butter Cookies


Ingredients:
flour, baking soda, butter, granulated sugar, brown sugar, peanut butter, vanilla

Directions:
Preheat oven to 325 degrees.
Combine flour and baking soda in a small bowl.
In a separate bowl, melt 1/2 cup butter in microwave.
Add 1/3 cup sugar and 1/3 cup brown sugar to the melted butter and cream all together.
Add the other 1/2 cup butter to your prepared butter/sugar combo and mix.
Add rest of sugar, brown sugar, and the peanut butter.  Cream well.
Add egg whites and vanilla to the butter and sugar mixture and combine once more.
Gradually add flour mixture to your wet mix about 1/3 cup at a time until all the flour is combined.
Roll dough into round balls of any size and place on baking sheet.  Bake for 8-10 minutes.
Let cool on baking sheet for 1-2 minutes and then remove to a cooled surface. ENJOY!
Best Grilled Salmon


Ingredients:
salmon fillets, brown sugar, margarine, soy sauce, dry sherry

Directions:
Mix together the margarine, brown sugar, soy sauce and sherry.
Pour half of this marinade over the salmon fillets for at least 20 minutes.
Spray your barbeque grill with nonstick cooking spray.
Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.
Ginger Glazed Chicken Feet With Brown Sugar and Soy


Ingredients:
chicken feet, water, garlic cloves, gingerroot, brown sugar, rice vinegar, soy sauce, orange, juice of, cornstarch, water

Directions:
TIP: No prep is necessary for the feet other than washing them, but if you wish you can cut the first knuckle off to remove the toenail.
Put feet in large stew pot and pour enough water in just to cover them.
Put lid on and bring to boil then lower to simmer and cook for 1 hour.
Remove feet and empty broth to use at a different time if desired or just discard it.
In same pot, combine the remaining ingredients except for cornstarch and water.
Heat and stir until sugar has melted.
Return feet to the heated sauce. Bring to boil again, then reduce heat, cover and simmer for another hour or until feet are tender.  They should just about fall off the bone when they are done.
V's Marinara-Sauce Start to Finish


Ingredients:
tomatoes, light olive oil, sugar, garlic cloves, yellow onion, salt, coarse black pepper, crushed red pepper flakes, white wine vinegar

Directions:
*BLANCHING TOMATOES: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatoes in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatoes.
Blanch and peel tomatoes; set aside.
In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper.
In a blender, (in batches] add tomatoes, and sautéed onion and garlic mixture.
Puree until desired consistency.
Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using] and bring to a slow boil over medium heat  .
Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up] Stir occasionally. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon (this will cut the sweet].
Serve over pasta, or your favorite recipes that include marinara sauce.
ENJOY with loved ones!
Any leftovers can be frozen.
Hearty Fish Chowder from Reynolds Wrap®
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This creamy, hearty chowder is a hassle-free meal for a busy day ahead.

Ingredients:
2 medium potatoes, chopped
1 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can  condensed cream of celery soup
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen baby lima beans
1 ½ cups chicken broth
⅓ cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 (14.5 ounce) can stewed tomatoes, undrained
⅓ cup nonfat dry milk powder
1  Reynolds® Slow Cooker Liner

Directions:
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels. Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 6 servings

Calories: 314.2
Fat: 3.5 g
Saturated fat: 0.8 g
Carbohydrates: 46.3 g
Sugars: 10.9 g
Dietary fiber: 6.7 g
Protein: 23.1 g
Cholesterol: 40.6 mg
Sodium: 1022 mg
Fish in Eggplant Bolognese Sauce


Ingredients:
crushed tomatoes, low sodium chicken broth, crushed red pepper flakes, olive oil, garlic cloves, fresh Italian parsley, eggplant, sea salt, black pepper

Directions:
Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
Salt if desired and add black pepper.
Add garlic and sauté a bit, but don't burn.
Pour in crushed tomatoes and chicken stock.
Add Italian seasoning and Italian parsley.
Stir together to incorporate and bring to a boil.
Reduce to simmer.
Add fish fillets and spoon sauce over fillets  (season fish first if you like].
Cover and simmer for 20 minutes until fish flakes.
Serve immediately with fresh Italian bread for scooping up the sauce.
Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.