Are you looking for a lunch recipe? If yes, then I can’t recommend the Ruth Chris Chilean Sea Bass enough! It is one of the most delicious fish dishes you can make. This recipe has all the flavor and texture you could ask for in an entrée. Plus, it only takes about 30 minutes to make.
So, are you interested to learn how to make this dish? Then, read on!
What Is ruth chris Chilean sea bass?
Ruth Chris Chilean Sea Bass is a classic steakhouse dish that features succulent and buttery Chilean Sea Bass fillets that are seared in a pan and topped with capers and lemon juice. It’s an easy yet impressive dish that makes a great centerpiece for any dinner.
Where Did I First Try ruth chris Chilean sea bass?
I first tried Ruth Chris Chilean Sea Bass at Ruth’s Chris Steak House. I was visiting my sister and she said it was one of her favorite dishes. Honestly, I had no idea what to expect when we arrived at the restaurant because I’d never tried Chilean Sea Bass before.
Once our orders arrived, however, I knew this would be a dish I would remember for years to come! The fish looked so fresh and the buttery sauce was the perfect accompaniment.
I couldn’t believe the flaky texture of the fish and how easily it melted in my mouth. The capers added a salty bite and along with the lemon juice, really accentuated all of the flavors.
I asked our server about how they prepared the dish and she said that they start with fresh Chilean Sea Bass fillets that are first seasoned with salt and pepper. Then, they’re cooked in a hot skillet with butter until crispy and golden brown. Finally, capers and lemon juice are added to add more flavor and depth before serving.
The dish was so delicious that I knew I had to recreate it at home. After some research, I was able to find a recipe. With the help of some friends, we put together a version that tasted just as good as what I had at the restaurant!
Now whenever my friends and family come to my house for lunch or dinner, I make this recipe. Everyone loves it so it never fails to please my guests.
You can also read the following lunch recipes:
- Straubs Chicken Salad Recipe (Copycat Version)
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Ingredients
- Chilean Sea Bass: This is the star of the show and it’s important for the base of this dish. I recommend using fresh, wild-caught Chilean Sea Bass fillets for the best flavor and texture.
- Cooking oil: This is used to coat the fish before baking it in the oven. Any neutral oil will do such as canola or vegetable oil.
- Salt: You will need salt to season the fish and give it a nice flavor.
- Pepper: Pepper adds an extra depth of flavor and rounds out the seasoning on the fish.
- Butter: This is used to create a buttery sauce to coat the fish. You can also use ghee or olive oil as a substitute if desired.
- Capers: Capers add a salty, briny flavor that compliments the buttery sauce.
- Lemon: The juice of fresh lemon is used to balance out all the flavors and give it some brightness. It’s also great for garnish!
Cooking Directions
Step 1
Preheat the oven to 375°F (190°C). Place the Chilean Sea Bass in an oven-safe dish. Drizzle with cooking oil and season with salt and pepper.
Step 2
Bake for about 15 minutes or until the fish is cooked through. Remove from oven and set aside.
Step 3
Heat a skillet over medium-high heat and add the butter. Once melted, add in the capers and let cook for about 1 minute or until they start to brown. Add the fish back into the skillet and let it cook for 1-2 minutes per side.
Squeeze fresh lemon juice over the top of the fish and serve.
Cooking Tips
- Make sure to season the Chilean Sea Bass before baking it in the oven. This will help enhance its flavor and ensure that it’s cooked through.
- Don’t forget to add some lemon juice at the end for a burst of brightness and acidity!
- When searing the fish, make sure you don’t overcrowd the pan. If there’s too much in the pan, it will steam instead of sear and this can affect the flavor.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have Chilean Sea Bass fillets on hand, you can use other fish such as halibut, cod, or even salmon. If you need a dairy-free substitute for the butter, you can use olive oil or vegan butter. You can also replace the capers with olives or sun-dried tomatoes if desired.
Ruth’s Chris Chilean Sea Bass Recipe
Equipment
- Skillet
- Spatula
Ingredients
- 1 lb Chilean Sea Bass
- 2 tbsp Cooking oil
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp capers
- 1 fresh lemon
Instructions
- Preheat the oven to 375°F (190°C). Place the Chilean Sea Bass in an oven-safe dish. Drizzle with cooking oil and season with salt and pepper.
- Bake for about 15 minutes or until the fish is cooked through. Remove from oven and set aside.
- Heat a skillet over medium-high heat and add the butter. Once melted, add in the capers and let cook for about 1 minute or until they start to brown. Add the fish back into the skillet and let it cook for 1-2 minutes per side.
Notes
- Make sure to season the Chilean Sea Bass before baking it in the oven. This will help enhance its flavor and ensure that it’s cooked through.
- Don’t forget to add some lemon juice at the end for a burst of brightness and acidity!
- When searing the fish, make sure you don’t overcrowd the pan. If there’s too much in the pan, it will steam instead of sear and this can affect the flavor.
Nutrition Information
One serving of this recipe contains about
- 244 calories,
- 21g protein,
- 5g fat, and
- 1g carbohydrates
How to Store Leftover ruth chris Chilean sea bass?
Leftover Chilean Sea Bass should be stored in an airtight container and consumed within 2-3 days for the best flavor and texture. It can also be frozen for up to 3 months. Also, make sure to let the fish cool completely before storing in the fridge.
FAQs
Can pregnant women eat this?
Yes, Chilean Sea Bass is a safe option for pregnant women as long as it’s cooked through and served hot. However, make sure to check with your doctor if you have any questions or concerns about what foods are suitable during pregnancy.
What should I serve with this dish?
This dish goes great with a side of roasted vegetables, mashed potatoes, or a fresh salad. It can also be served over pasta or rice for a complete meal. Plus, don’t forget to serve a glass of crisp white wine to complement the meal!
How can I make this recipe even healthier?
If you’re looking for a healthier version of this dish, try substituting the butter with olive oil or vegan butter. You can also reduce the amount of salt used in the recipe to lower its sodium content.
Wrapping Up
Thanks for reading this recipe on how to make Ruth Chris Chilean Sea Bass! This classic steakhouse dish is sure to be a hit with your family and guests. It’s full of flavor, easy to make, and a great source of vitamins and Omega 3 fatty acids.
So, why not give it a try? Serve it over your favorite side dishes for a complete meal or enjoy it alone for a light lunch. Kindly share the recipe with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
I am prepping the recipe now and I’m sure it will be delicious! I just wanted to comment because my name is also Lori Walker! It’s even spelled the same! 😃 I live in N.C.
So glad you’re prepping the recipe and I can’t wait to hear how it turns out! There’s nothing better than crispy, cheesy potato pancakes, and this recipe is definitely a winner.
If you’re from North Carolina, you might have some amazing local ingredients to add your own twist. Would love to hear what variations you come up with!
Thanks for stopping by the blog and saying hi! It’s always fun to connect with readers who share the same name.
What does TT stand for in your list of ingredients? Most recipes use upper case T or tbsp for tablespoon and lower case t or tsp for teaspoon. I’m not sure what is the correct measurement. Your recipe sounds tasty.
Thanks so much for pointing that out! 😊 Yes, “TT” was a typo, and it should be tbsp (tablespoon). I’ve corrected it now. I hope you enjoy the Chilean sea bass as much as we do! Let me know how it turns out when you make it! 😄🍽️
We love Chilean sea bass! Can’t wait to try this simple recipe. However, (forgive my ignorance) can you explain what TT stands for. Is this a measurement??
Thanks so much for pointing that out! 😊 Yes, “TT” was a typo, and it should be **tbsp** (tablespoon). I’ve corrected it now. I hope you enjoy the Chilean sea bass as much as we do! Let me know how it turns out when you make it! 😄🍽️