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      RECIPE TITLE "Vermouth-Poached Tilapia with Yellow Pepper Sauce and Corn" recipe © Jacques Pepin

    ... more great recipes from Jacques Pepin on our GREAT CHEFS page!

    yields serves 4 time-- difficultymoderate

    Tilapia is a farm-raised fish that is relatively new but widely available now in American markets. It has a very mild, white, flaky flesh, and it's good grilled, sautéed, or poached. --Jacques Pépin

      RECIPE INGREDIENTS

    4 tilapia fillets, about 6 ounces each
    1 cup dry white vermouth
    1 large yellow bell pepper (10 ounces), seeded and cut into 1/2-inch pieces (2 cups)
    1/2 cup sliced shallots
    1-1/2 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    2 tablespoons unsalted butter
    11/2 cups fresh or frozen, thawed corn kernels
    2 tablespoons minced fresh chives

      RECIPE METHOD

    Arrange the fish fillets in one layer in a large stainless steel saucepan and add the vermouth, bell pepper, shallots, oil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and boil gently for 3 minutes.

    Transfer the cooking juices and yellow pepper pieces to a blender and add the butter. Process until smooth and creamy. Pour the mixture into a saucepan and add the corn kernels. Bring to a boil and boil for 30 seconds. Stir well, then pour the sauce over the fish. Sprinkle with the chives and serve immediately.


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    Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
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    What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
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    This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle Click here to buy
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    "This book is a definite must for those who enjoy cooking and eating simple and delicious food." -- Martin Yan, author of Yan Can Cook and host of the TV cooking series of the same name.
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