Moroccan Swordfish with Caper-Yogurt Sauce

I was not crazy about this, I think I added too much salt. I grilled it and it was nice and moist, but just didn't really like the flavor of the recipe itself, though the sauce was good.

I made this pretty much to the letter of the recipe, although I sauteed it in a non-stick pan instead of a grill pan. The spice mixture on it was excellent, we loved the yogurt sauce, and I bet this would be good on the grill. I served it with whole wheat couscous flavored with ras al hanout (a CL recipe) and golden raisins. Also had boiled tiny beets and a spinach salad with strawberries & cantaloupe.