I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!
Gluten Free Sautéed White fish with Lemon Butter Sauce
Ingredients:
5 White Fish Fillets
Sea salt and freshly ground black pepper
Gluten Free flour, for dredging
2 sticks ( 1 cup ) of butter
1/3 cup lemon juice
1/2 cup Turkey or Vegetable stock
1/4 cup capers
1 tablespoon dried parsly
2 teaspoon garlic herb seasoning
1 teaspoon garlic, minced
8 oz can of sliced mushrooms
Directions:
Take a pie tin or edged plate add garlic herb seasoning and flour, mix. Dredge fish fillets in seasoned flour and shake off excess.
In a large skillet over medium high heat, melt 4 tablespoons of butter. When butter starts to sizzle, add fish and cook for 3-4 minutes. When fish is browned, flip and cook other side for 3 minutes or until flaky. Remove and transfer to plate. Repeat steps above until all fish fillets are cooked.
Into the pan add a stick of butter, lemon juice, stock, mushrooms, minced garlic, parsley and 
capers. Return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Pour sauce over fish and serve.
Small Town Living in Nevada 