Swordfish and Vegetables to Great Falls

Suzanne and M came to Great Falls (August 3) bearing swordfish from Whole Foods, zucchini from the rooftop at 704 William, and tomatoes from One Star Farm. (And lots of other things that made a fabulous gazpacho.) They also brought the following recipe from Whole Foods, calling for 3/4 lb. swordfish, skin removed 2 medium tomatoes, diced 2 small zucchini or yellow summer squash, or one of each [the recipe is so user-friendly], diced (about 2 1/2 cups) 3 cloves garlic, minced 2 T brined capers, drained and chopped We mixed the vegetables and put them atop the swordfish in an oiled casserole and let it meld in the frig. Suzanne added pepper and salt, and Robin leaned out the window and got thyme from the flowerbox. We cooked it for 35 minutes.