If you’ve ever dined at Ruth’s Chris Steak House, you know they don’t just excel at steaks — their seafood dishes are equally unforgettable. One of the standouts on their menu is the Chilean Sea Bass, a rich, buttery, and tender fish that practically melts in your mouth. Served with a delicate blend of seasonings and a perfectly balanced sauce, it’s the kind of dish you crave long after the last bite.
The good news? You don’t have to wait for a special dinner at the restaurant to enjoy it. In this guide, I’ll walk you through a Ruth’s Chris Chilean Sea Bass recipe that captures all the flavors and elegance of the original — right in your own kitchen. From selecting the freshest fish to mastering the cooking technique, we’ll cover everything you need for a perfect result.
Why Chilean Sea Bass is So Special
Chilean sea bass, also known as Patagonian toothfish, isn’t your everyday fish. It’s prized for its mild, buttery flavor and firm yet flaky texture. The high fat content keeps it moist during cooking, making it hard to overcook — a dream for home chefs.
At Ruth’s Chris, this fish is typically served with a light citrus butter sauce or a miso glaze, bringing a touch of sweetness and acidity to complement the fish’s richness.
If you can’t find Chilean sea bass, halibut or black cod makes a great substitute, though the flavor will differ slightly.
Ingredients for Ruth’s Chris Chilean Sea Bass Recipe
This recipe serves 4 people and closely mirrors the flavor profile of the restaurant dish while being achievable at home.
For the Fish:
- 4 Chilean sea bass fillets (about 6 oz each, skin removed)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Citrus Butter Sauce:
- ½ cup unsalted butter, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1 teaspoon minced garlic
- 1 tablespoon fresh parsley, finely chopped
- Salt, to taste
Optional Garnishes:
- Lemon wedges
- Microgreens
- Extra parsley for sprinkling
Step-by-Step Instructions
1. Prepare the Citrus Butter
- In a small mixing bowl, combine the butter, lemon juice, lime juice, orange juice, lemon zest, lime zest, garlic, and parsley.
- Mix until smooth and well combined.
- Season lightly with salt.
- Set aside at room temperature (if making ahead, refrigerate, but allow it to soften before serving).
Pro Tip: For a more gourmet touch, roll the butter into a log using parchment paper, chill it, and then slice into medallions to place on top of the cooked fish.
2. Prep the Sea Bass
- Pat the sea bass fillets dry with paper towels — this helps with browning.
- Season both sides generously with salt and pepper.
- Preheat your oven to 400°F (200°C).
3. Sear the Fish
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Place the sea bass fillets in the skillet, presentation side down.
- Sear for about 3–4 minutes, until the surface develops a golden-brown crust.
- Flip the fillets gently using a fish spatula.
4. Finish in the Oven
- Transfer the skillet to the preheated oven.
- Bake for 6–8 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque throughout.
5. Serve and Enjoy
- Transfer each fillet to a plate.
- Top with a generous dollop (or slice) of the citrus butter so it melts over the hot fish.
- Garnish with lemon wedges, microgreens, or extra parsley.
- Serve immediately for the best flavor and texture.
Tips for Perfect Ruth’s Chris-Style Chilean Sea Bass
- Don’t Overcook: Even though sea bass is forgiving, overcooking will dry it out. Use a meat thermometer — it’s done at 145°F (63°C).
- Use Fresh Citrus: Fresh juice and zest make a huge difference in the brightness of the sauce.
- High-Quality Butter: Since the butter sauce is a major flavor component, choose a premium butter for the richest taste.
- Preheat the Pan: A hot skillet ensures a crisp, golden crust.
Side Dishes That Pair Perfectly
At Ruth’s Chris, the Chilean Sea Bass often comes with elegant sides. Here are some pairing ideas:
- Garlic Mashed Potatoes – Creamy, buttery, and a perfect contrast to the citrus notes.
- Grilled Asparagus – Adds freshness and a light charred flavor.
- Wild Rice Pilaf – Nutty and aromatic, it balances the richness of the fish.
- Sautéed Spinach with Garlic – Simple yet elegant.
Nutritional Information (Per Serving, Approximate)
- Calories: 380
- Protein: 32g
- Fat: 26g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
Note: Values will vary depending on portion size and exact ingredients used.
Storing and Reheating
While Chilean sea bass is best enjoyed fresh, you can store leftovers:
- Refrigerator: Place in an airtight container for up to 2 days.
- Reheating: Gently warm in a 275°F oven until just heated through. Avoid microwaving to prevent overcooking.
Why This Recipe Works
This homemade Ruth’s Chris Chilean Sea Bass recipe delivers the luxurious restaurant experience at home because it:
- Uses simple, fresh ingredients for maximum flavor.
- Recreates the signature citrus butter sauce for a bright, elegant finish.
- Employs the sear-and-bake method for perfect texture.
It’s a dish that’s equally suited for a romantic dinner, a holiday celebration, or when you just want to treat yourself to something exceptional.
Final Thoughts
The beauty of this Ruth’s Chris Chilean Sea Bass recipe is its simplicity — the fish is the star, and every element is designed to enhance its natural flavor. By following these steps, you’ll achieve a restaurant-quality seafood dish that’s guaranteed to impress.
So, the next time you’re craving a fine-dining experience without leaving home, light a candle, pour a glass of white wine, and let this sea bass be the centerpiece of your evening.