Eric Ripert’s Grilled Sepia, Tomato, & Basil Pesto | Reserve Channel Recipes| Reserve Channel

Eric Ripert’s Grilled Sepia, Tomato, & Basil Pesto | Reserve Channel Recipes| Reserve Channel

“In this bonus footage from episode 2 of On The Table with Eric Ripert, Eric demonstrates how to cook his seafood dish, Grilled Sepia with Tomatoes, and Basil pesto. This great summer dish is quick, light, and delicious.


Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it’s traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.


HOOKED UP w/ Tom Colicchio:
ACROSS THE BOARD with Joy Bryant:
ARTST TLK with Pharrell Williams:
BE WELL WEEK with Dr. Lipman:
ON THE TABLE with Eric Ripert:
CAPTURE with Mark Seliger:

Grilled Sepia, Tomatoes, and Basil Pesto
Serves 4-6

6 to 8 fresh basil leaves, thinly sliced
1 clove garlic, finely chopped
2 to 3 tablespoons extra-virgin olive oil

8 to 10 small sepia, cleaned
2 sprigs fresh oregano, leaves removed and torn
Freshly ground black pepper
Extra-virgin olive oil
1 clove garlic, thinly sliced
2 beefsteak tomatoes, sliced ½-thick
2 tablespoons herbs de Provence
Fine sea salt
1 lemon, halved (for serving)

In a small bowl, combine basil and garlic. Slowly add olive oil, stirring continuously. Set aside.

Place the sepia in a medium bowl and set aside. In a small bowl, combine the oregano, black pepper, and olive oil. Add garlic and stir to combine. Pour mixture over sepia. Let sit for 3 to 4 minutes.

Preheat a flattop or grill pan over medium-high heat. Generously season tomato slices with black pepper and herbs de Provence. Drizzle with olive oil and season with salt. Transfer to grill and cook for 1 minute; turn and season other side with salt and black pepper. Continue cooking until cooked through but still firm, 2 to 3 minutes. Remove from heat and set aside. Remove sepia from marinade, season with salt, and transfer to grill. Cook for 30 seconds and turn off heat; carefully turn and continue cooking until lightly golden, about 1 minute. Return sepia to marinade and set aside.

To finish, place 1 tomato slice on each plate, top with sepia, and drizzle with pesto. Season with lemon juice, if desired. Serve immediately.

Eric Ripert’s Grilled Sepia, Tomatoe, & Basil Pesto Recipe | Reserve Channel Recipes| Reserve Channel”

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