Hey there! Do you crave that delicious Chilean sea bass you get at Ruth’s Chris but want to recreate it at home? Well, fret no more! This recipe will walk you through making this impressive dish yourself, and it’s easier than you think.
| Servings | Total |
| 2 | 25mins |
Why Ruth’s Chris Chilean Sea Bass?
There’s a reason this dish is a star at Ruth’s Chris. The Chilean sea bass itself has a mild, buttery flavor that pairs perfectly with a simple lemon butter sauce. Plus, it’s a healthy and elegant main course that’s sure to impress your guests.
What is Ruth’s Chris Chilean Sea Bass Made of?
Making this dish requires just a handful of ingredients:
- Fresh Chilean sea bass fillets
- Olive oil
- Salt and pepper
- Butter
- Lemon juice
- Garlic (optional)
- Capers (optional)
- Fresh herbs like parsley or thyme (for garnish, optional)
What to Serve with It?
This sea bass is delicious with a variety of sides. Here are some ideas:
- Roasted asparagus
- Mashed potatoes
- Rice Pilaf
- Sauteed greens
Is Ruth’s Chris Chilean Sea Bass Healthy?
Yes! Chilean sea bass is a lean protein source and is relatively low in calories. Plus, this recipe uses healthy fats from olive oil and minimal butter.
Before We Begin: Kitchen Essentials
To make this dish, you’ll need a few basic kitchen tools:
- A large skillet (preferably oven-safe)
- A spatula
- A small saucepan (optional, for the sauce)
- A baking sheet (optional, if your skillet isn’t oven-safe)
Now Let’s Cook!
Here’s a step-by-step guide to making this restaurant-worthy dish:
Ingredients:
- 2 (6-ounce) Chilean sea bass fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 clove garlic, minced (optional)
- 1 tablespoon capers, drained (optional)
- Fresh parsley or thyme, for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Season the sea bass fillets generously with salt and pepper.
- Heat the olive oil in your skillet over medium-high heat. Once hot, carefully place the sea bass fillets in the pan, skin-side down (if the skin is on).
- Sear the fish for 2-3 minutes per side, or until golden brown.
- Optional: If your skillet isn’t oven-safe, transfer the sea bass to a baking sheet at this point.
- Add the butter to the skillet and let it melt. Swirl the pan to coat the bottom.
- Optional: Add the minced garlic to the pan and cook for 30 seconds, or until fragrant.
- Add the lemon juice and capers (if using) to the pan and simmer for a minute, scraping up any browned bits from the bottom.
- Optional: If you used a baking sheet, spoon some of the pan sauce over the fish.
- Place the skillet (or baking sheet) in the preheated oven and bake for 8-10 minutes, or until the fish is cooked through. The flesh should be opaque and flake easily with a fork.
- Remove from the oven and let the fish rest for a couple of minutes before serving.
- Plate the sea bass and spoon the pan sauce over the top. Garnish with fresh herbs (optional) and enjoy!
Tips:
- Don’t overcook the fish! It cooks quickly, so keep an eye on it to avoid drying it out.
- Use a good quality olive oil for the best flavor.
- If you don’t like capers, you can leave them out.
- Feel free to adjust the amount of lemon juice to your taste.
Conclusion
Now you have all the tools you need to recreate this delicious Ruth’s Chris Chilean sea bass recipe at home. So grab your ingredients, fire up the stove, and enjoy a restaurant-quality meal in the comfort of your kitchen!
More Recipes
Ruth’s Chris Chilean Sea Bass Recipe
Equipment
- A large skillet (preferably oven-safe)
- A spatula
- A small saucepan (optional, for the sauce)
- A baking sheet (optional, if your skillet isn't oven-safe)
Ingredients
- 2 (6-ounce) Chilean sea bass fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 clove garlic, minced (optional)
- 1 tablespoon capers, drained (optional)
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the sea bass fillets generously with salt and pepper.
- Heat the olive oil in your skillet over medium-high heat. Once hot, carefully place the sea bass fillets in the pan, skin-side down (if the skin is on).
- Sear the fish for 2-3 minutes per side, or until golden brown.
- Optional: If your skillet isn't oven-safe, transfer the sea bass to a baking sheet at this point.
- Add the butter to the skillet and let it melt. Swirl the pan to coat the bottom.
- Optional: Add the minced garlic to the pan and cook for 30 seconds, or until fragrant.
- Add the lemon juice and capers (if using) to the pan and simmer for a minute, scraping up any browned bits from the bottom.
- Optional: If you used a baking sheet, spoon some of the pan sauce over the fish.
- Place the skillet (or baking sheet) in the preheated oven and bake for 8-10 minutes, or until the fish is cooked through. The flesh should be opaque and flake easily with a fork.
- Remove from the oven and let the fish rest for a couple of minutes before serving.
- Plate the sea bass and spoon the pan sauce over the top. Garnish with fresh herbs (optional) and enjoy!
FAQs
Q: Can I use frozen Chilean sea bass?
A: Yes, you can use frozen sea bass fillets. Just thaw them completely in the refrigerator before cooking.
Q: What other sauces can I use with this dish?
A: You can experiment with different sauces, such as a beurre blanc sauce or a white wine sauce.
I hope you find this Recipe informative. If you have any further questions please let me know!