Purchased and grilled swordfish steaks, as usual, but the texture was very gelatinous(squishy) and raw feeling, though the color was opaque after cooking. Taste was bland and rubbery. The fish was marked Fresh, as opposed to the usual "previously frozen" What is wrong?
You likely got old "fresh" fish. Fish contains protein-digestive enzymes that over time create a mushy texture. With frozen fish this is not a problem, as the enzymes are not active. Some kinds of fish and shellfish are very prone to this problem due to the high amount of enzymes in them, this is true for example for Pollack, Whiting, Lobster or Herring. They can turn out mushy even if they are really fresh. As far as I know, Swordfish does not belong to this category, so it is likely that the fish spent too much time in an inadequately cooled state (maybe already on the ship).