Eric Ripert's Grilled Sepia, Tomatoe, & Basil Pesto | Reserve Channel Recipes| Reserve Channel
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Published on Sep 7, 2012
"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.
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Grilled Sepia, Tomatoes, and Basil Pesto
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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