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Lettuce "Gyros" Filled with Spicy Halibut

Halibut
2 tablespoons extra-virgin olive oil, plus more to sear the fish and oil the baking dish
2 tablespoons fresh lime juice
1 teaspoon 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 fillets or six 4-ounce fillets)

Tomato Salad
5 Roma tomatoes, diced
1 medium red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved (see page 12)
1 tablespoon finely chopped fresh oregano
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper

Lettuce Cups
1 head butter lettuce
1 head radicchio

Condiments
Pepperoncini, drained and chopped
Chopped scallions, for garnish

Preheat the grill to medium-hot or the oven to 350 degrees Fahrenheit

For the Halibut: In a baking dish big enough to hold the fillets in a single layer, combine the 2 tablespoons olive oil, lime juice, chili powder, cumin, cayenne, salt, and pepper. Add the halibut fillets and turn to coat thoroughly 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, olive oil, and lime juice. Season with salt and pepper to taste and mix well. Set aside.

To Grill the Halibut: To prevent the fish from sticking, brush the fillets with a little olive oil before placing them on the grill. Cook the fillets until they begin to turn opaque on top, 3 to 6 minutes. (For halibut steaks, grill a few minutes longer, 5 to 7 minutes.) Using a long-handled spatula turn the fish carefully and grill on the second side for 3 to 6 minutes, until the fish is opaque throughout.

To Bake the Halibut: Pour 1 tablespoon olive oil into a large skillet over high heat and sear the fish for 1 minute on each side. Bake the fish in an oiled Pyrex baking dish in the oven until it is firm to the touch and flakes easily when separated with the tines of a fork, 10 to 12 minutes for fillets and 12 to 15 minutes for steaks. When the fish is done, remove it from the oven and let it rest in the pan while you set out the lettuce cups on a large serving platter.

Salmon and Scallop Skewers with Romesco Sauce

3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons fresh lime juice
8 ounces salmon fillet (either 1 large piece or several smaller pieces), cut into 8 equal chunks
8 sea scallops
8 8-inch wooden skewers, soaked in cool water for at least 1 hour
1 red onion, cut into 1 1/4-inch chunks
1 red bell pepper, cut into 1 1/4-inch chunks
1 poblano chili, cut into 1 1/4-inch chunks

Romesco Sauce
1 red bell pepper, roasted (see page 242), peeled, seeded, and coarsely chopped
1/4 cup cherry tomatoes, roasted (see page 241)
1 tablespoon coarsely chopped almonds (8 or 9 whole almonds)
2 garlic cloves, coarsely chopped
1 tablespoon sherry vinegar
1/4 cup extra-virgin oil
Pinch of kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees Fahrenheit or preheat the grill.

In a baking dish, combine the olive oil, salt and pepper to taste, and lime juice. Add the salmon and scallops to the dish and stir with a wooden spoon to coat all the pieces. Cover and refrigerate while you make the sauce.

For the Romesco Sauce: In a blender, combine the roasted pepper, tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth. (If you like, you can toss the whole almonds and garlic cloves into the blender, but I find that chopping them coarsely first prevents any large chunks from ending up struck under the blender blades.) Season with salt and pepper to taste and set aside.

Remove the salmon and scallops from the marinade and discard the liquid. Pat dry each scallop and chunk of fish with paper towels. (If you don't dry each piece, they'll steam while cooking and have a soft exterior rather than a crisp one.)

Thread each skewer with 2 onion chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop.

To Bake or Broil: Set the skewers on a baking sheet and place on the top rack of your oven. Bake or broil for 4 minutes, then rotate the baking sheet in the oven and give each skewer a half turn. Bake or broil for another 4 minutes, or until the salmon is firm to the touch and the scallops have begun to brown on the edges.

To Grill: These cook quickly, so it's best to set them to the side of the grill and not directly over a flame. Cook for 2 to 3 minutes, then turn. Turn the skewers gently so that the fish doesn't break and fall into the fire. When the salmon feels firm to the touch and the scallops show light grill marks, remove from the grill.

Arrange two skewers on each plate and spoon the sauce over them, or pile the skewers on a serving platter and serve the sauce in a bowl.