Ruth’s Chris Chilean Sea Bass Recipe

Ruth’s Chris Chilean Sea Bass: A Taste of Luxury at Home

There’s something undeniably special about Chilean sea bass, and when it’s prepared with the signature flair of Ruth’s Chris Steak House, it becomes a culinary masterpiece. The delicate, buttery flavor of the fish, perfectly complemented by a crispy skin and a rich, flavorful sauce, is an experience that stays with you long after the last bite.

While this dish might seem intimidating, recreating it at home is surprisingly achievable. We’ll break down the steps, sharing the secrets to achieving that restaurant-quality sear and the perfect balance of flavors. Get ready to impress yourself and your guests with a taste of Ruth’s Chris magic.

Ruth’s Chris Chilean Sea Bass Recipe Card

A decadent and flavorful dish, Ruth’s Chris Chilean Sea Bass is a seafood lover’s dream come true.

Servings: 4

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Ingredients:

• 4 x 6 oz (170 g) Chilean Sea Bass fillets
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, minced
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) dried thyme
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) black pepper
• 1/4 cup (60 g) unsalted butter, softened
• 2 lemons, cut into wedges

Cooking Instructions:

1. Preheat oven to 220°C (425°F).
2. Season the sea bass with paprika, thyme, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Add garlic and cook for 1 minute.
5. Add the sea bass and sear for 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
7. Remove from oven and top with softened butter.
8. Serve immediately with lemon wedges.

Ingredients for Ruth’s Chris Chilean Sea Bass

To replicate the distinctive flavor of Ruth’s Chris Chilean Sea Bass, it’s essential to use high-quality ingredients. This seafood dish is renowned for its tender fish, flavorful seasonings, and rich sauce. Gather the following ingredients for an authentic taste experience:

• 4 Chilean Sea Bass fillets (120 g / 4 oz each)
• 60 ml / 1/4 cup olive oil
• 30 g / 2 tbsp unsalted butter, softened
• 15 g / 1 tsp lemon zest
• 30 ml / 2 tbsp freshly squeezed lemon juice
• 20 g / 1 tsp garlic, minced
• 10 g / 1 tsp chopped fresh parsley
• Salt and pepper, to taste
• Optional ingredients:
  • 15 g / 1 tsp paprika
  • 10 g / 1 tsp dried thyme
  • 5 g / 1/2 tsp cayenne pepper

With these ingredients, precise temperatures and attentive cooking will be crucial in achieving the signature Ruth’s Chris taste. Ensure that your oven is preheated to 200°C / 400°F before cooking the sea bass.

Step-by-Step Instructions for Ruth’s Chris Chilean Sea Bass

Get ready to impress with this restaurant-quality Chilean Sea Bass recipe. Follow these detailed steps for a perfectly cooked, flaky, and flavorful dish.

Ingredients:

• 240 g / 1 cup Chilean Sea Bass fillets (skin on)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lemon, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 200 °C (392 °F).
2. Place the Chilean Sea Bass fillets in a baking dish.
3. Drizzle the olive oil evenly over the fillets.
4. Season both sides of the fillets with salt and black pepper.
5. Top each fillet with a few slices of lemon.
6. Dot the top of each fillet with a small amount of butter.
7. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
8. Remove from the oven and let rest for 5 minutes before serving.

Expert Advice for a Flawless Ruth’s Chris Chilean Sea Bass

Take your dish to the next level with these insider tips and tricks.

Don’t Overcook the Fish

Chilean sea bass has a delicate texture that can quickly become tough and dry. To avoid this, cook the fish to an internal temperature of 48°C (120°F) to 52°C (126°F). Use a thermometer to ensure accuracy.

Pat Dry for a Crispy Crust

Pat the fish dry with a paper towel before seasoning and cooking. This helps create a crispy, caramelized crust on the outside while keeping the inside moist and tender.

Don’t Overcrowd the Pan

Cook the fish in batches if necessary, to prevent overcrowding the pan. This ensures even cooking and prevents the fish from steaming instead of searing.

Use the Right Pan

A hot skillet or sauté pan is essential for achieving a nice crust on the fish. Choose a pan that can withstand high heat and is large enough to hold the fish in a single layer.

Don’t Skip the Resting Time

After cooking, let the fish rest for 2-3 minutes before serving. This allows the juices to redistribute, making the fish even more tender and flavorful.

Substitutions and Alternatives for Ruth’s Chris Chilean Sea Bass

To customize the Ruth’s Chris Chilean Sea Bass recipe to your taste, consider the following substitutions and alternatives:

• Replace 240 g / 1 cup of butter with 120 ml / 1/2 cup of olive oil for a lighter flavor.
• Swap 15 g / 1 tablespoon of lemon juice with 15 g / 1 tablespoon of lime juice for a different citrus note.
• Use 120 g / 1/2 cup of grated Parmesan cheese instead of 120 g / 1/2 cup of feta cheese for a milder flavor.
• For a seafood alternative, substitute 480 g / 1 pound of sea bass with 480 g / 1 pound of halibut or snapper, adjusting cooking time as needed.

Cooking temperature remains the same, at 200°C / 400°F, to ensure a perfectly cooked fish. When making substitutions, keep in mind the flavor profile and texture of the dish may vary slightly.

Variations on the Ruth’s Chris Chilean Sea Bass Recipe

This iconic dish is a blank canvas for culinary creativity. Here are a few variations to elevate your Chilean sea bass experience:

Mediterranean Twist

Swap the traditional butter sauce for a vibrant lemon-herb medley. Sauté minced garlic, fresh oregano, and thyme in olive oil. Add a squeeze of lemon juice, a pinch of red pepper flakes, and a splash of white wine. The bright flavors complement the delicate fish perfectly.

Cooking time: 10-12 minutes at 200°C (400°F).

Asian-Inspired Glaze

Embrace the umami flavors of Asia with a savory glaze. Combine soy sauce, honey, ginger, and garlic. Brush the glaze onto the sea bass during the last few minutes of cooking. The caramelized glaze adds a touch of sweetness and complexity.

Cooking time: 8-10 minutes at 200°C (400°F).

Spicy Cajun Kick

Add a fiery kick to your sea bass with a Cajun-inspired butter sauce. Melt butter with paprika, cayenne pepper, garlic powder, onion powder, and a pinch of salt and black pepper. The bold flavors create a satisfyingly spicy contrast.

Cooking time: 10-12 minutes at 200°C (400°F).

Storing and Reheating Ruth’s Chris Chilean Sea Bass

After cooking, it’s essential to store and reheat your Ruth’s Chris Chilean Sea Bass safely to maintain its flavor and texture. Follow these guidelines for optimal results:

Short-Term Storage

• Let the cooked Chilean Sea Bass cool to room temperature within 2 hours.
• Wrap the fish tightly in plastic wrap or aluminum foil and refrigerate at 5°C (40°F) or below.
• Consume within 3 to 4 days.

Long-Term Storage

• Freeze the cooked Chilean Sea Bass in airtight containers or freezer bags at -18°C (0°F) or below.
• Label the containers with the date and contents.
• Consume within 3 to 4 months.

Reheating

1. Preheat your oven to 180°C (350°F).
2. Place the stored Chilean Sea Bass in a single layer on a baking sheet.
3. Reheat for 10-15 minutes or until the fish is cooked through and reaches an internal temperature of 63°C (145°F).

Remember to always check the fish for any signs of spoilage before consuming.

Troubleshooting Common Issues with Ruth’s Chris Chilean Sea Bass

Even with a reliable recipe, issues can arise when preparing Ruth’s Chris Chilean Sea Bass. To ensure a perfect dish, it’s essential to identify and address common problems.

Common Issues and Fixes

The following are some common challenges encountered when cooking Ruth’s Chris Chilean Sea Bass, along with their solutions:

• Overcooking: Check the fish for doneness at 12-15 minutes when baked at 200°C / 400°F. Use a food thermometer to ensure the internal temperature reaches 63°C / 145°F.
• Underseasoning: Balance the flavors by using 15 g / 1 tablespoon of lemon juice and 7 g / 1 teaspoon of herbs like parsley or dill per 240 g / 1 cup of fish.
• Dryness: Brush the fish with 15 ml / 1 tablespoon of olive oil and 15 ml / 1 tablespoon of white wine (per 240 g / 1 cup of fish) before baking to maintain moisture.
• Flaky crust: Apply a crust topping (such as 30 g / 2 tablespoons of breadcrumbs and 15 g / 1 tablespoon of grated cheese) evenly and gently press it onto the fish to ensure it adheres properly.

By being aware of these potential issues and taking steps to prevent them, a perfectly cooked Ruth’s Chris Chilean Sea Bass can be achieved, with a deliciously flavored and tender final product.

Nutritional Information for Ruth’s Chris Chilean Sea Bass

This Chilean Sea Bass recipe delivers a delicious and nutritious meal. Chilean Sea Bass is an excellent source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals.

Each serving provides approximately 350 calories, 25g of protein, 20g of fat, and 5g of carbohydrates.

The omega-3 fatty acids in Chilean Sea Bass contribute to heart health and brain function, while the protein supports muscle growth and repair. This recipe is naturally gluten-free (GF) and dairy-free (DF).

Key Takeaways from the Ruth’s Chris Chilean Sea Bass Recipe

This recipe summary highlights the essential elements for success with the Ruth’s Chris Chilean Sea Bass Recipe. To achieve a dish similar to the renowned seafood restaurant, focus on the following key points:

• Procure fresh, high-quality Chilean sea bass fillets, approximately 170 g / 6 oz each.
• Season the fish with a blend of salt, pepper, and lemon zest for added depth of flavor.
• Cook the sea bass in a hot skillet with 15 ml / 1 tbsp of oil over medium-high heat, around 200°C / 400°F, for 4-5 minutes per side.
• Finish the dish with a compound butter made from 55 g / 2 tbsp of unsalted butter, 15 g / 1 tbsp of freshly squeezed lemon juice, and chopped parsley.

By following these seafood takeaways and paying attention to the details, the resulting Ruth’s Chris-inspired Chilean sea bass will be a culinary masterpiece. The combination of proper cooking techniques, high-quality ingredients, and flavorful seasonings will yield a moist and delicious fish dish, reminiscent of the iconic restaurant.

A Taste of Ruth’s Chris at Home

This Chilean Sea Bass recipe is inspired by the legendary Ruth’s Chris Steak House, a place where fine dining and impeccable service have been synonymous for decades. I wanted to capture that same level of elegance and flavor in a dish that’s approachable for home cooks.

Developing this recipe was all about finding the perfect balance between richness and simplicity. The sea bass itself is naturally delicate, so we let its flavor shine through with just a touch of seasoning. The key to unlocking that signature Ruth’s Chris touch is the buttery herb sauce, which adds a luxurious layer of flavor without overpowering the fish.

I encourage you to experiment with different herbs in the sauce based on your preferences. Fresh rosemary and thyme work beautifully, but don’t be afraid to get creative with parsley, basil, or even a hint of lemon zest.

Conclusion: Mastering the Ruth’s Chris Chilean Sea Bass Recipe

With this iconic recipe, you’re just a few steps away from serving a dish that’s synonymous with fine dining. The key to success lies in the combination of succulent sea bass, a flavorful herb crust, and a rich lemon-caper sauce. Don’t be intimidated by the simplicity of this recipe – it’s a testament to the power of quality ingredients and precise execution.

We encourage you to try this recipe and experience the magic of Ruth’s Chris for yourself. Once you’ve mastered this dish, explore our collection of seafood recipes to discover new flavors and techniques that will elevate your culinary skills.