I was sure we had a more recent general Recipes thread, but I am not seeing one. This could go under Fish or Soup but I thought general would be better, and I'll be shocked, *shocked* if it's really been this long since I posted or sought any recipes here. I really *have* been depressed. Or couldn't find the Part II thread, more possible.

Anyway, (rereading) I have learned to love the broiler. I may have burned things but nothing has yet caught fire, hah, dear dead mom, I do this better than you!

But I digress, to quote Tom Lehrer. And just like that, it's a music thread!

Anyway, here is what I made for lunch today:

Had a generous slab o'swordfish and a bunch of cherry tomatoes, and all the online recipes seemed to want capers, but I went a different way.

I took all the non-red cherry tomatoes from one of those 1.5 lb containers, sliced'm all in half and put the halves in a big coffee mug; they pretty much filled it. Mashed and chopped a generous amount of garlic, put that in.

Added generous salt, fresh pepper, hot paprika and oregano, some onion powder, then a little vinegar and a generous couple of glugs of olive oil.

Nuked it for a minute for the oil to bloom the paprika. Put a medium dab of Dijon mustard on a serving fork and mashed that all about every 10-15 seconds during the nuking.

Then, turned on the toaster oven to 350. Let that sit while it preheated.

Once the oven was ready, fished all the tomatoes out of the soup mug and put them on the bottom of the large square of tin foil I'd put over the toaster oven tray. I buttered the fish on one side, put it butter side down on the tomatoes, buttered the top, then made a dish out of the tin foil that was not too snug against the fish but smaller than the tray, and about 2" deep.

Carefully poured the soupy sauce with its lovely garlic bits all over the fish. It came close to the top of my improvised dish, so I crossed my fingers and set a timer for 30 mn, intending to check it at 20. I forgot to.

When the timer dinged, the top of the fish was lightly browned, the sauce was bibbling near the top of the tin foil which had not leaked, yay, and the fish was perfect to my fork test, still very firm but cooked through.

To serve, used the serving fork to fish the fish out into a big soup bowl, then carefully carefully picked up the tin foil container and poured all the lovely sauce and everything into the bowl.

If that last step wouldn't have worked I'd have used a spoon to scoop put all the tomatoes, then the sauce itself wouldn't have been too heavy any more and could have been poured over the lot.

It was absolutely delicious. I do love my own cooking.