-
1
For the lemon basil granita: Place the cardamom, shallots, chile, salt, sugar and 2 cups water in a pot and bring to a simmer over medium-high heat.
-
2
Cook for 1 minute and remove from the heat.
-
3
Add the basil, lemon zest, cucumber juice and vinegar and stir.
-
4
Cover and let steep for 20 minutes.
-
5
Strain the mixture and place it in the refrigerator to chill.
-
6
Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy.
-
7
Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice.
-
8
Freeze until the granita is completely made up of ice crystals.
-
9
For the white pickling marinade: Combine the vinegar, sugar, salt and 1/2 cup water in a saucepan and bring to a simmer, stirring occasionally, until the sugar and salt are dissolved.
-
10
Immediately remove from the heat and set aside.
-
11
For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat.
-
12
Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes.
-
13
Add 1 cup of the white pickling liquid (reserve the remainder for another use) and cook until almost completely reduced and very little liquid remains.
-
14
Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon.
-
15
Immediately remove from the heat and set aside.
-
16
For the avocado coulis: Place the avocado, lime juice, salt and 1/4 cup water in a blender or food processor and puree until smooth.
-
17
Keep chilled until ready to serve.
-
18
For the cobia: Set aside 1 cup of the pickling marinade for the salad and bring the remaining 3 cups to a quick simmer in medium saucepan over medium-high heat.
-
19
Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat.
-
20
Transfer the cobia to a baking dish, pour the marinade over the top and chill in the refrigerator so that the cobia is rare to medium-rare in the center, about 10 minutes.
-
21
The fish will cure slightly.
-
22
If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute.
-
23
For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces.
-
24
Mix the cobia with the oranges, avocado, jicama and chile oil to taste, using some of the reserved cup of pickling marinade to dress the salad.
-
25
Season to taste.
-
26
To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad.
-
27
Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita.
-
28
Garnish with the lemon basil and jalapeno.
-
29
Serve immediately.
-
30
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
-
31
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
