Recipes

Raised in a Greek immigrant community in rural Mississippi, Cat Cora headed to New York on her mentor Julia Child’s recommendation where she trained at the Culinary Institute of America. She then apprenticed in Europe with two of France’s three-star Michelin chefs. A Food Network favorite, she’s hosted Melting Pot, My Country My Kitchen: Greece and Kitchen Accomplished, and made history as the first and only female Iron Chef.

Cora, who now resides in Santa Barbara, CA, shares one of her favorite recipes with VIVmag, “I love traditional Greek comfort food, but have lightened it up to fit in with my Southern California lifestyle,” she says.

Lettuce “Gyros” With Spicy Halibut and Feta-Mint Tzatziki

Serves 4

HALIBUT:

2  tablespoons extra-virgin olive oil, plus additional to sear fish
2  tablespoons fresh lime juice
1  tablespoon chili powder
1  tablespoon ground cumin
1  teaspoon cayenne pepper
1 1/2  teaspoons sea salt
1/4  teaspoon freshly ground black pepper
1 1/2  pounds halibut fillets (four 6-ounce center-cut halibut fillets or six 4-ounce fillets)

LETTUCE CUPS:

1  head butter lettuce
1  head radicchio

CONDIMENTS:

Pepperoncini
Chopped scallions
Feta-Mint Tzatziki (recipe follows)

FETA-MINT TZATZIKI: (Makes 1 1/2 cups)

1  cup plain Greek-style yogurt
2  tablespoons crumbled feta cheese
1  tablespoon fresh lemon juice
2  tablespoons olive oil
1  teaspoon minced garlic (about 1 large clove)
1  teaspoon kosher salt
2  teaspoons finely chopped mint
1  cucumber, peeled

TOMATO SALAD:5  Roma tomatoes, diced
1  medium red onion, thinly sliced
1/2  cup kalamata olives, pitted and halved
1  tablespoon finely chopped fresh oregano
2  tablespoons coarsely chopped flat-leaf parsley
2  tablespoons fresh lime juice
2  tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste

 

TO MAKE FETA-MINT TZATZIKI:

1. In a medium bowl, combine all ingredients except cucumber; set aside.
2. Using an old-fashioned box grater, grate cucumber directly over yogurt mixture. Cover bowl and chill in refrigerator at least one hour, or overnight.

TO MARINATE HALIBUT:

1. Preheat grill to medium-hot or oven to 350° F.
2. In a baking dish, combine 2 tablespoons olive oil, lime juice, chili powder, cumin, cayenne, salt and pepper.
3. Add halibut fillets in a single layer and turn to coat thoroughly with marinade. Allow fillets to marinate for 10 minutes while you make the tomato salad.

TO MAKE TOMATO SALAD:1. In medium bowl, combine tomatoes, onions, olives, oregano, parsley, lime juice and olive oil. Season to taste with kosher salt and black pepper. Set aside.

 

TO BAKE HALIBUT:

1. Pour 1 tablespoon olive oil into large skillet over high heat and sear fish for 1 minute on each side.
2. Bake fish in oiled Pyrex baking dish in oven until firm to the touch and flakes easily when separated with the tines of a fork, 10–12 minutes for fillets and 12–15 minutes for steaks.
3. Remove fish from oven and let it rest in the pan while you prepare lettuce cups.

TO PREPARE LETTUCE CUPS:

1. Form lettuce cups by gently separating the heads of butter lettuce and radicchio. For extra-crisp cups, soak lettuce in very cold water for a few minutes before removing and patting dry with a paper towel.
2. Make a cup by lining a whole leaf of butter lettuce with radicchio; double-line the cups to reduce the chance of leaks.

TO SERVE:1. Flake a generous portion of fish into each lettuce cup or cut fish into small chunks and divide evenly among cups.
2. Top with tomato salad. Drizzle with tzatziki, if desired, and garnish with pepperoncini and scallions. Serve immediately. You can eat this with a knife and fork or pick up the lettuce cup and eat it with gusto.

 

Adapted by VIVmag from a recipe courtesy of Houghton Mifflin.

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