I have been trying to get some dinner prep done earlier in the day when I have more energy. Early in the afternoon I made the mustard sauce and cleaned and sliced the Brussels sprouts.

Here is the recipe for mustard sauce —

Mustard Sauce

2 tablespoon Dijon mustard
1 teaspoon whole grain mustard (optional)
1 tablespoon white wine vinegar (or whatever vinegar you have)
1 tablespoon water
Dash of sugar or sweetener 
2 teaspoons olive oil
1 tablespoon capers
2 cornichons, finely chopped (small un-dilled pickles)
Salt and pepper to taste
1 tablespoon chopped parsley

Mix all the ingredients except the parsley in a bowl. Adjust the levels of salt and pepper. Can be made ahead up to this point. When ready to serve, mix in the parsley.

Later John pre-heated the oven to 400F and put the seasoned tilapia in to cook. At the same time I started cooking the Brussels sprouts. Here’s my recipe for what my family calls “incredibly delicious Brussels sprouts.”

BRUSSELS SPROUTS WITH DRY SHEERY

1 pound Brussels sprouts
½ cup water
Salt
½ teaspoon sugar
2 teaspoons butter
2 tablespoons dry sherry

Trim stem ends and halve Brussels sprouts. Cook sprouts cut side down at high heat in a covered pan in the salted water for a few minutes. When sprouts are getting tender uncover the pan let the cooking liquid mostly evaporate. Then add the butter, sugar, and sherry. Continue cooking until sprouts have browned.

The fish cooked in 12 minutes in which time the Brussels sprouts were done and I had reheated the rice. We served the fish and rice with some of the mustard sauce and enjoyed the incredibly delicious Brussels spouts on their own.