It's easy to overcook cobia and here we give it just a brief poach in an extra-virgin olive oil marinade so it's only a step away from raw. The granita starts to melt the moment it hits the fish, creating a tangy chilled sauce and a nice texture contrast.
Recipe courtesy of Brandon McGlamery
10 hr
1 hr 25 min
4 servings


Lemon Basil Granita:
  • 3 cardamom pods, cracked
  • 2 large shallots, peeled and thinly sliced
  • 1 serrano chile, thinly sliced
  • 1 tablespoon kosher salt
  • 1/4 cup sugar
  • 8 ounces lemon basil leaves
  • Zest of 3 lemons
  • 1/2 cup cucumber juice (from peeled cucumber), made with a juicer
  • 1/4 cup Champagne vinegar
White Pickling Marinade:
  • 1 cup white wine vinegar
  • 1/2 cup sugar 
  • 1 tablespoon kosher salt 
Pickling Marinade:
  • 4 cups extra-virgin olive oil
  • 2 cups sliced shallots 
  • 1/4 cup minced garlic 
  • 1 tablespoon kosher salt 
  • 1/4 teaspoon sugar 
  • 2 tablespoons chopped thyme 
  • 1/2 tablespoon tarragon leaves 
Avocado Coulis:
  • 1 ripe avocado, pit and skin removed
  • Juice of 2 limes
  • 1 tablespoon kosher salt
  • 1 pound cobia loin, bloodline and bones removed
  • 1 tablespoon kosher salt
  • 3 blood oranges, peeled and sliced into 24 segments ("supremes")
  • 1 avocado, pit and skin removed, thinly sliced
  • 2 cups julienned jicama
  • Chile oil, for dressing
  • Kosher salt and freshly ground black pepper
  • Fresh lemon basil leaves, for garnish
  • Jalapeno pepper, thinly sliced, for garnish


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. Cook for 1 minute and remove from the heat. Add the basil, lemon zest, cucumber juice and vinegar and stir. Cover and let steep for 20 minutes.

Strain the mixture and place it in the refrigerator to chill. Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy. Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice. Freeze until the granita is completely made up of ice crystals.

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. Immediately remove from the heat and set aside.

For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat. Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes. 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. Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon. Immediately remove from the heat and set aside.

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. Keep chilled until ready to serve. 

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.

Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat. 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. The fish will cure slightly. If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute. 

For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces. 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. Season to taste.

To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad. Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita. Garnish with the lemon basil and jalapeno. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Olive Oil Poached Eggs on Toasted Sourdough with Crisp Pancetta and Tomato-Mustard Seed Relish

Recipe courtesy of Bobby Flay

Orange-Olive Oil Mini Cakes with Citrus Glaze

Recipe courtesy of Tiffani Thiessen

Poached Eggs Benedict

Recipe courtesy of Kelsey Nixon

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Fried Potatoes with Poached Eggs

Recipe courtesy of Susan Vu

Avocado Salmon Benedict with Chive Oil

Recipe courtesy of Bobby Flay

Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes

Recipe courtesy of Chuck Hughes

Griddled 3 Cheese Sandwich with Truffle Oil, Pine Nuts and Caramelized Onions

Recipe courtesy of John Caputo

Trending Videos

So Much Pretty Food Here