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" You cook all day at work -- do you cook at home, too?  All the time, and people always ask me why! When I cook professionally, especially on Iron Chef America, it&amp;#039;s all about speed. But when I&amp;#039;m home, the heart and soul of our family is in the kitchen. Growing up, my parents both worked, so dinnertime was for family -- the TV was off. I think it&amp;#039;s important to grab that time and really make it special, even after a tough day.  What&amp;#039;s your go-to busy-night meal?  One really easy meal is lettuce tacos, using lettuce instead of a hard or soft corn shell. You can cook whatever meat you have in the house -- chicken, fish, beef -- and then just put fixings like brown rice, scallions, cilantro, and sour cream out on the counter and let everyone make their taco the way they like it. (For the recipe, go to --&amp;amp;gt; She also stars on the Food Network&amp;#039;s Iron Chef America and created the nonprofit organization Chefs for Humanity. Traditional Greek gyros are made of spit-roasted lamb, cut into chunks, and wrapped in a warm, soft round of pita (a bread much softer and thicker than the pita we&amp;#039;re used to) and then drizzled with tzatziki.  My version is definitely a California gyro, low in carbs, much lighter and -- if possible -- even messier than the original. Instead of lamb I use spicy halibut fillets and instead of bread I serve the fish in crunchy lettuce cups. I put a long platter full of the halibut-filled lettuce cups next to a big array of condiments so people can dress their gyros however they please. Be sure to pile a big stack of napkins on the table too! Halibut: 4 6-ounce center-cut halibut filets OR 6 4-ounce halibut fillets 2 tablespoons olive oil plus more to brush the fish 2 tablespoons lime juice (about 2 limes) 1 tablespoon of a good chili spice blend OR 1 teaspoon tablespoon chili powder 1 tablespoon cumin 1 teaspoon cayenne pepper 1 1/2 teaspoons sea salt 1/4 teaspoon freshly ground black pepper  Lettuce Cups: 1 head of butter lettuce 1 head of radicchio  Tomato salad: 5 Roma tomatoes, diced 1 medium red onion, peeled and thinly 1/2 cup Kalamata olives, pitted and halved 1 tablespoon finely chopped fresh oregano, chopped fine 2 tablespoons roughly chopped Italian flat-leaf parsley 2 tablespoons lime juice (about 1 1/2 limes) 2 tablespoons olive oil Kosher salt Freshly ground pepper  Condiments Pepperoncini Chopped scallions Avocado Tzatziki Gazpacho Tzatziki Feta-Mint Tzatziki  Directions: Preheat the grill or your oven to 400 degrees F.  For The Halibut:  In a baking dish, combine the olive oil, the lime juice, the chili blend (or chili powder, cumin and cayenne), salt, and pepper. Add the halibut fillets and turn them so every side is coated with the marinade. Let the fillets marinate for 10 minutes to absorb the flavors while you make the tomato salad.  For The Tomato Salad:  In a medium bowl, mix the tomatoes, onion, olives, oregano, parsley, 2 tablespoons olive oil, and juice of two limes. Season with salt and pepper and blend well. Set aside. Lettuce Cups Form the lettuce cups by gently separating the head of butter lettuce and radicchio. If you like extra crisp cups, soak the lettuce in very cold water for a few minutes before drying them with a paper towel. Make a cup by lining a whole leaf of butter lettuce with radicchio -- and you can double line the cups if you want more lettuce with your gyros and less chance of leaks. To Grill The Halibut:  To prevent the fish from sticking, brush the filets with a little olive oil before placing them on the grill. Place the filets on the pre-heated grill and cook until they begin to turn opaque on top, within 3 to 6 minutes. Turn the fish carefully using a long-handled spatula, and grill on the second side another 3 to 6 minutes. If you&amp;#039;d rather make cook the filets inside on your stove, pour 1 tablespoon of olive oil into a hot pan and sear the filets for 1 minute on each side. When each filet is seared, place them in an oiled glass baking dish in your oven until fish is firm to the touch and it flakes easily when separated with the tines of a fork, about 10 to 12 minutes. When the fish is done, take it from the oven and let it rest in the pan while you set out the lettuce cups. Flake a generous chunk amount of fish into each lettuce cup or cut the fish into small chunks and place them in each cup. Top with the tomato and onion salad mixture. Drizzle with tzatziki, if desired, and garnish with the scallions. If you don&amp;#039;t mind the drips, pick this up and eat it like a taco. If you&amp;#039;d rather eat this with a knife and fork, that works too. Serve these right away -- as soon as the hot fish hits those lettuce cups. These are great with wine, a good beer, or ouzo. Cat&amp;#039;s Note: You can substitute just about any grilled fish here: try salmon, snapper, branzino, tuna, or even grilled pork chunks if you&amp;#039;re a die-hard meat lover.  Premixed chili blends, shorten my prep time; I keep several in my pantry.&amp;quot;Blackened&amp;quot; spice blends and spice mixes that include chili powder and orange flavor are two of my favorites and I sprinkle them on everything from fish and meat to popcorn. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a1652/chef-cat-cora/>