Cat Cora's Catfish Lettuce Tacos

4 6-ounce U.S. Farm-Raised Catfish filets
2 tablespoons olive oil (plus enough to brush the fish)
2 tablespoons lime juice (about 2 limes)
1 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 sliced
1 cup black beans
1 tablespoon finely chopped fresh cilantro
2 tablespoons roughly chopped Italian flat-leaf parsley
2 tablespoons lime juice (about 2 limes)
2 tablespoons olive oil
Kosher salt
Freshly ground pepper

Condiments
Chopped scallions
Sour Cream

Preheat the grill or your oven to 400°F. In a baking dish, combine olive oil, lime juice, chili blend (or chili powder, cumin and cayenne), salt, and pepper. Coat catfish filets with marinade. Marinate for 10 minutes while you make 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.

Form the lettuce cups by gently separating the heads 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. You can double line the cups for more crunch and less mess.

Grill Method: Brush the filets with a little olive oil, then place on pre-heated grill and cook until they begin to turn opaque on top (about 3 to 6 minutes). Turn the fish carefully using a long-handled spatula, and grill for another 3 to 6 minutes.

Oven Method: Pour 1 tablespoon of olive oil into a hot pan and sear the filets for 1 minute on each side. Place seared filets in an oiled glass baking dish and bake in 400º oven until fish flakes easily with a fork (about 10 to 12 minutes). Remove catfish from oven and let it rest in the pan while you set out the lettuce cups.

Flake a generous amount of catfish 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. Dollop with sour cream, if desired, and garnish with the scallions.

Serve immediately. Grab a napkin and eat with your hands, or opt for a knife and fork.