Ruth's Chris Chilean Sea Bass Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 Chilean sea bass fillets (6 ounces each)

1/2 cup unsalted butter, divided

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 tablespoon minced shallots

1/4 cup dry white wine

1/4 cup chicken broth

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped fresh parsley

Directions

Pat the sea bass fillets dry with paper towels to remove any moisture, and season both sides of the fillets with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place the sea bass fillets in the skillet and cook them for about 4-5 minutes on each side, The fish should be golden brown.

Remove the cooked sea bass from the skillet and set it aside on a plate to prevent overcooking while you prepare the sauce. Reduce the heat to medium and add the remaining butter to the skillet, letting it melt. Add the minced garlic and shallots, sautéing them for about 1 minute.

Pour in the white wine and chicken broth, stirring to combine with the garlic and shallots to create a flavorful base for the sauce. Allow the liquid to cook for 2-3 minutes, Stir in the lemon juice and chopped parsley.

Return the sea bass fillets to the skillet, spooning the sauce over the top to coat them evenly. Serve the sea bass hot, You can garnish with some parsley if you want or serve with some sweet potato and pineapple hash as they are served at Ruth's Chris. Enjoy.

Nutrition

• Calories: 400 cal