Ever wondered who should pay on the first date? With more and more people meeting in the internet, I read an interesting article on Chow the other day about first dates and the bill. Now, I’m funny about the tab. Actually, I pretty much have to really dislike you to not offer to help out with the bill on the first date. That being said, I think a gentleman should insist on paying on the first date, no matter what I offer, but allow lenience if their is a second. I’m weird about money and wont allow myself an extra drink or anything that may look a little extra on the menu if I know someone else is paying.
It wasn’t until I met, and moved in with Handsome that the bill always just seemed to default to him. Do I think it’s right? Nope. But he makes more than me, and has a budget that can afford it. I do 99% of the grocery shopping, so there is my contribution to our food. And, I can biasedly say, we eat quite well.
So what do you think, who pays on date numero uno?
Either way, here’s a great showstopper for if you make it to round two. All the look of a fancy meal and none of the fuss.
Grilled Swordfish Steaks
- 2 swordfish steaks
- 2 tbs extra-virgin olive oil
- Table salt and ground black pepper
- Vegetable oil for cooking grate
- 1 lemon, cut into wedges
- 1 tbs butter, softened
- 1 handful fresh parsley, roughly minced
Light a large chimney starter filled with charcoal and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build a 2-level fire by arranging half of the coals over grill bottom and piling remaining coals on 1 side of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Grill is ready when side with coals is hot.
Cut swordfish steaks in half to make 4 equal pieces. Brush fish with olive oil and generously sprinkle with salt and pepper.
Scrape grate clean with grill brush. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill swordfish, uncovered, turning once (using a spatula, never tongs on fish), over hot part of grill until steaks are covered with dark grill marks, 6 to 7 minutes. Move fish to cool part of frill and cook, uncovered, turning once, until center is no longer translucent, 3 to 5 minutes.
Remove from grill and place a small slice of butter on each, a spritz of lemon juice, and a sprinkle of parsley. Serve immediately.
Gas Grills: Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Follow recipe for steaks through oiling the grate, grilling swordfish, covered, turning once, over high heat until steaks are covered with dark grill marks, 7 to 9 minutes. Turn heat down to medium and cook, covered, turning once, until center is no longer translucent, 4 to 6 minutes.