Ruth’s Chris Chilean Sea Bass

Instructions:

1. Remove the sea bass from the refrigerator about 20 minutes before cooking to allow it to come to room temperature. Pat dry thoroughly with paper towels.
2. Season both sides evenly with kosher salt and freshly ground black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Place the fillets skin-side down if using skin-on pieces. Sear without moving for 4 to 5 minutes, allowing a golden crust to form.
5. Carefully flip the fillets and cook for an additional 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork. Transfer to a plate and set aside.
6. Reduce the heat to medium. In the same skillet, add the butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
7. Pour in the white wine and allow it to simmer for 2 to 3 minutes, reducing slightly and scraping up any flavorful bits from the pan.
8. Stir in the fresh lemon juice and remove from heat.
9. Spoon the warm lemon-butter sauce generously over the sea bass and garnish with chopped parsley.
10. Serve immediately with lemon wedges on the side.

Variations :

• Add a splash of heavy cream to the sauce for a richer finish.
• Substitute fresh thyme or chives for parsley to change the herbal note.
• Finish with capers for a subtle briny contrast.
• Use clarified butter for an even cleaner, restaurant-style sauce.

Tips :

• Pat the fish very dry before searing to ensure proper browning.
• Avoid overcrowding the pan to maintain high heat and an even crust.
• Baste the sea bass with melted butter during cooking for a signature steakhouse finish.
• Use a fish spatula for easy flipping without breaking the delicate fillets.