Swordfish with Tomatoes and Capers

Tonight we got daring and decided to try the swordfish recipe.  I am not a big seafood person, so I wasn't sure how I would like it, but I was willing to give it a try.  I've been trying to venture more into seafood territory, since my husband really enjoys it, and I know it's really healthy also. 

I made the Romesco sauce, and all went pretty well, except we wondered if the sauce didn't end up saucy enough.  We used canned diced tomatoes instead of the canned plum tomatoes (because that's what we had), and drained them as Ina instructed, and I'm wondering if that altered the amount of juice in the sauce.  Watch out for this when you make your sauce, and if at all possible, get the canned plum tomatoes as called for in the recipe.

My husband was the designated grill master.  Here he is preparing to put the swordfish on the grill.  No, I don't know the meaning of his face/gesture. 

Here's the swordfish, over the Romesco sauce, ready to be served. 

The verdict: we were not big on this at all.  My husband I each gave this four stars out of ten.  I don't know if it is the quality of swordfish we have available here, or if we did something wrong, but we both called it "terrible."  The swordfish we got (from Kroger) was frozen, not fresh, and maybe that made a difference.  It was pretty fishy and kind of dry.  The sauce was okay, but again, not very saucy.  We will not be making this one again.  Please let me know if you make this recipe and have better luck with it.