Tonight, I raided my fridge and freezer and gathered some goodies for dinner. I found frozen mussels in a white wine garlic sauce that I got from Publix on a BOGO special a few weeks ago. I also found some frozen butternut squash, frozen tilipia, and some fresh farm broccoli which was still wrapped in its greens. Here’s how I brought it together.
You will need to 2 quart sized microwavable bowls, 1 large pot, and 1 skillet. Besides the food already mentioned, you will need honey, cinnamon, and butter for the squash. For the fish, you need dried dill, butter, and lemon zest. The mussels are already seasoned and have butter with wine so you don’t need anything else except scissors to open the package. Last, for the broccoli, you need olive oil, parmesan cheese, salt, pepper, and a dried garlic seasoning.
About a 1/2 hour before dinner, I thawed the tilipia in a cool water. During that time, I lined up what I’ll need for cooking. I heated the skillet with a couple tablespoons of butter on a medium setting. I heated the pot with about 3 tablespoons of olive oil on medium.
In one quart sized bowl, I put the frozen squash, and, in the other, I added the mussels. I covered both bowls with seran wrap. At this point, put your squash in the microwave, cook on high for 8 minutes or according to the direction on the package.
Once the oil/butter was heated, I added the tilapia to the skillet which I sprinkled with lemon zest and dill. To the pot, I added the broccoli which I cut into florets and sprinkled salt, pepper, parmesan cheese, and garlic seasoing.
The tilapia needs to cook about 4 minutes on each side. The broccoli will cook for about 10 to 15 minute (last 5 minutes covered), stirring occassionally.
By the time your fish and broccoli is cooking, the squash will be finished. Remove the wrap, add about a tablespoon of butter, sprinkle of cinnamon, and a couple squirts of honey. Stir to combine the ingredients.
When the fish and broccoli is almost finished, microwave the mussels for 5 minutes or according to directions.
Serve the mussels and the rest of food quickly while hot. When serving, have a plate for serving but also have a bowl for the mussel shells.