Cobia Poached in Olive Oil with Jicama, Avocado and Lemon Basil Granita

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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

Cobia:

1 pound cobia loin, bloodline and bones removed

1 tablespoon kosher salt

Salad:

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