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Ruth’s Chris Chilean Sea Bass

Ruth's Chris Chilean Sea Bass: Decadent Flavor at Home

Discover how to make Ruth’s Chris Chilean Sea Bass at home, a delicious and healthy dish perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 minute
Total Time 31 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Chilean sea bass moist and tender
  • 2 tablespoons olive oil for sautéing
For the Sauce
  • 2 tablespoons butter adds richness
  • 2 tablespoons lemon juice for freshness
  • 2 tablespoons soy sauce for umami flavor
  • 1 tablespoon honey adds sweetness
  • 2 cloves garlic (minced) aromatic
  • 1 teaspoon salt for flavor
  • 1 teaspoon black pepper for mild kick
For Garnish
  • 2 tablespoons fresh parsley (chopped) adds color

Equipment

  • large skillet
  • Oven
  • Whisk
  • Spatula
  • measuring spoons
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Pat the fish dry with paper towels and season with salt and black pepper. Drizzle with olive oil.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  3. Sear the fish for about 4-5 minutes until golden-brown, then flip and sear the other side for another 4-5 minutes.
  4. Combine lemon juice, soy sauce, honey, minced garlic, and a pinch of salt and pepper in a bowl. Whisk until combined.
  5. Pour the sauce over the fish in the skillet and let it bubble gently for 1-2 minutes.
  6. Stir in 2 tablespoons of butter until melted and glossy.
  7. Preheat oven to 400°F (200°C) and bake the fish for 5-8 minutes until flaky.
  8. Let the fish rest for a minute, then sprinkle with chopped parsley before serving.

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use fresh Chilean sea bass for best results. Make sure to pat the fish dry before cooking for a perfect crust.

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