Simple Tomato Poached Fish

Luke and I are still in recovery mode from our whirlwind trip to NYC (both work and play). When we got back in town Sunday afternoon, the last thing I wanted to do was turn around and go to the store. Luckily, my pantry, freezer and garden were my friends, and I threw together this super flavorful dinner! And, I got to include one of my favorite finds on a food tour of Chelsea Market, Taste #5 Umami paste. It really did add a savory zing to the dish.

Simple Tomato Sauce Poached Fish

1 cup dry quinoa
2 tablespoons olive oil, divided
1 ounce pancetta or prosciutto (bacon works too!)
3 cloves garlic, finely chopped
1 28-oz can diced tomatoes, undrained
1 tablespoon Umami paste (or tomato paste, then add a splash of balsamic vinegar too)
Salt and pepper to taste
6-8 ounces tilapia (or other white fish)
6-8 leaves fresh basil

Prepare quinoa according to your favorite method (I put mine in the rice cooker with 2:1 water to quinoa ratio and set it to whole grains). Season lightly with salt and set aside.

Heat a small dutch oven or a deep skillet with 1 tablespoon oil. Add prosciutto and crisp. Remove with a slotted spoon and set aside. 

Add remaining oil to pan, then add garlic. Stir to prevent burning. After one minute, add tomatoes and paste and stir to combine. Bring to a boil then let simmer 5 minutes. Add salt and pepper to taste.

Season tilapia with salt and pepper to taste. Place tilapia in simmering liquid, reduce heat to medium low, and cover. Cook 8-9 minutes, turning the fish once. It should be flaky once cooked.

Serve over quinoa, topped with freshly chopped basil. Enjoy!

What's your favorite "glad to be home" meal?