lauralovinglife Well as we do every Wednesday; My daughter and I go to church so I have a limited amount of time to cook before heading out. I like this meal because you can prepare it ahead of time and save time when you are running late or just crunched for time. You can prepare the marinade the night before and marinade the fish over night. The sauce can be prepared the night before as well and be heated when needed.
honey ginger marinade
1 1/2 teaspoons ginger, freshly grated
1 1/2 teaspoons garlic, crushed
1/2 cup vegetable oil
2 green onions, chopped
1/4 cup soy sauce
2 tablespoons rice vinegar
Whisk ingredients together.
Add the fish and refrigerate.
Simple Tomato Sauce
½ cup diced onion
3 cloves of minced garlic (pantry)
2 tsp of sugar
56 oz canned diced tomatoes or 5 cups of fresh tomatoes diced
2 tbsp dried basil (4 tbsp if using fresh) (pantry)
Heat the oil in a medium pot over medium heat. Add the onions and sauté for 3 minutes before adding the garlic. 
Allow the onions and garlic to sauté for 1 additional minute before adding the remaining ingredients. 
Reduce the heat and simmer for 6-8 minutes.
Tomato and Basil Poached Honey Ginger Tilapia
4 cups simple tomato sauce
1 ½ lbs tilapia fillets
1/3 cup pitted and chopped kalamata olives (optional)
5 leaves of basil coarsely chopped
In a large pan heat the sauce and olives over medium heat until sauce begins to simmer. Add the tilapia, cover and simmer for 10-12 minutes or until the tilapia is easily flaked with a fork.
Serve with feta and spinach orzo (recipe follows)
Spinach and Feta Orzo
Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4
12 oz dried orzo pasta
2 cups fresh baby spinach, washed and chopped
6 oz crumbled feta cheese
2 tbsp balsamic vinegar (pantry)
2 tbsp extra virgin olive oil (pantry)
Pepper to taste (pantry)
Cook the pasta in salted boiling water according to the package directions. Drain the pasta, combine with the remaining ingredients in a large bowl, and serve.
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