Recipe(tried): Sunday Lunch at the Patio - Grilled Monkfish and Sweet Pepper Brochettes, Lemon-Herb Sweet Potato Salad, Onion Tart with Goat Cheese and Dates, Marinated Green Bean Salad

My beloved friends Maria Bueno & Pepe Borrell just arrived from visiting the family in Miami. They are anxious to come to visit on Sunday. Pepe is one of my closest friends, but after our mentor died (don Pepe Cela of the very sudden death); Robert Newland & wife (another members of the group) moved to Orlando permanently to live near his daughters & Pepe had a massive heart attack that left him working at 25% capacity, we have decided that it is worth to share at least twice during the month, now that I am 1 hour distance from San Juan.

I am planning on a healthy Menu for Sunday. They prefer to be served at the patio & I do too. For friends & good times, BUEN PROVECHO!

SUNDAY LUNCH AT THE PATIO
Grilled Monkfish and Sweet Pepper Brochettes
Lemon-Herb Sweet Potato Salad
Onion Tart with Goat Cheese and Dates
Marinated Green Bean Salad

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GRILLED MONKFISH AND SWEET PEPPER BROCHETTES

3 lb monkfish fillets, cut into 2-in. piece
1 large yellow pepper, 1 1/2-in. squares
1 large red pepper, 1 1/2-in. squares
2 tbsp olive oil
coarse salt and pepper, to taste
2 cup orange juice
2 medium scallion, 1/4-in. diagonal slice
5 tbsp butter, cut to 5 pieces
1/4 tsp ground cumin
1/8 tsp hot pepper flakes
2 large plum tomatoes, skinned and diced
2 tbsp cilantro, chopped fine

Soak 24 bamboo skewers, 8 to 10 inches long in water for 30 minutes or longer if convenient.

Prepare a grill 45 minutes before you are ready to cook or preheat the broiler 15 minutes before cooking.

Thread 3 pieces of fish, alternating with 2 slices of yellow pepper and 2 of red pepper, on parallel skewers about 3/4 inch apart so the brochettes will be easier to turn and the food will stay in place while cooking. Brush with olive oil and season with salt and pepper. Set aside.

In a 2-quart non reactive saucepan, cook the orange juice and scallions over medium heat until the liquid is reduced to half the amount, about 25 minutes.

Lower the heat to very low and whisk in the butter 1 tbsp at a time only until melted. Stir in the cumin, hot pepper flakes, and additional salt if you wish. Keep warm over very low heat.

When the grill or broiler is ready, grill the brochettes 4 inches from the heat, turning occasionally and basting with some of the orange butter sauce, for 10 to 12 minutes until the fish is opaque and slightly brown on the outside.

Stir the tomatoes and cilantro into the remaining sauce. Place the brochettes on serving plates and spoon some of the sauce over each brochette.

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LEMON-HERB SWEET POTATO SALAD
Servings: 6

1 teaspoon finely chopped lemon zest
3 tablespoons fresh lemon juice
1/2 tablespoon lemon thyme or regular thyme leaves
1/2 teaspoon crushed red pepper
Salt, as needed
1/2 cup mayonnaise
2 pounds yam variety sweet potatoes, peeled, diced
1/2 cup chopped red onion
1/4 cup chopped pickled red cherry peppers (jarred)

Whisk together lemon zest, lemon juice, thyme, crushed pepper and 1 teaspoon salt; whisk in mayonnaise. Reserve.

Plunge potatoes into salted, boiling water; reduce heat to a brisk simmer. Cook until potatoes are barely tender to the fork, about 5 minutes after water returns to the boil. Do not overcook. Drain well; cool until just warm.

Toss potatoes with reserve dressing; cool to room temperature. Fold in onion and chopped cherry pepper. Season with additional salt, if necessary.

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ONION TART WITH GOAT CHEESE AND DATES
Servings: 8-10

4 cups finely sliced onions (white or yellow)
1/2 cup chopped dates
2 Tbsp olive oil
1 Tbsp. roasted garlic
6 oz goat cheese
1 cup heavy cream
1 egg plus 2 egg yolks
1 tsp salt
1/2 tsp pepper
1 Pillsbury prepared single pie crust

In a skillet, caramelize the onions, let cool to room temperature.

Blend in the roasted garlic, dates and goat cheese.

Prick the bottom crust and bake the single crust in a tart pan at 375 degrees until lightly golden. Let cool.

Mix the eggs, salt and pepper into the cream. Then combine with the onion mixture and pour into the pre-baked tart shell.

Bake the tart in a 375 degree oven until a knife or toothpick will pierce the tart and come our clean. (About 20-30 minutes) Cool and serve at room temperature.

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MARINATED GREEN BEAN SALAD
Servings: 6

1 lb. fresh green beans
1 (2 oz.) jar sliced pimento, drained
1 med. tomato, chopped
1/2 cup chopped green pepper
1/2 cup reduced calorie Italian salad dressing
1/4 cup chopped fresh parsley
1/4 tsp. freshly ground pepper

Remove strings from green beans; wash thoroughly. Cut each bean lengthwise into 4 strips. Place in a steaming rack over boiling water. Cover and steam 5 minutes or until crisp-tender. Cool completely.

Combine beans, pimento, tomato and green pepper in a shallow container.

Combine salad dressing, parsley and pepper; stir well. Pour over bean mixture. Cover and refrigerate overnight.

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FOR DESSERT, fresh fruits in season & coffee.