Seafood » Breaking Down a Monkfish
Monkfish may not be the most attractive specimen from the sea, but don't let looks stop you. Known as the poor man's lobster, it stands up beautifully to baking, pan roasting and grilling. Fresh, affordable monkfish has boneless tail meat, so learning to fillet this ugly giant is remarkably easy. Once you learn Jethro Loichle's technique for breaking down the beast - in just 4 minutes! - try his Olive-Oil Poached Monkfish w/ Lobster & White Bean Salad.
Jethro Loichle grew up enjoying tomatoes and vegetables harvested from his family's organic farm and learned how to cook and combine ingredients that delighted and amazed his family. With important, practical culinary knowledge and a passion for high standards, Jethro began working at a local restaurant in his hometown of Lakewood, New Jersey when he was 16. Intrigued by the creations in the kitchen, Jethro decided to begin a career as an apprentice chef and quickly absorbed everything his mentors taught him. In 2003, he became sous chef at 98 Provence in Ogunquit, Maine. He then joined the 100 Club-a private restaurant and club in Portsmouth, New Hampshire. Jethro joined Ristorante Massimo in 2005 and continues his passion for the culinary arts through a combination of experimentation and dedication.
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