Answering questions/comments from the too-long What Are We Eating thread about my yummy swordfish:

Charmion, I think for chicken I would just cook it a little longer, or maybe make a hobo packet with the tin foil (bigger square, make a lid).

Charmion's brother, also, mercury.

Stilly, if you use a more tender fish, the tomatoes and all won't have time to work their magic, so I recommend maybe tuna?

In other cooking news, I have discovered ground duck from my local farm. Onions, garlic, that Ethiopian-style spice from Penzeys, and I stuffed it into ball squash. Woo, baby.