About the Recipe
Elevate your dinner table experience with this vibrant and creamy gluten-free piccata sauce! This delightful dish is a swift, one-pan marvel that effortlessly turns an ordinary weeknight meal into a refreshing and tangy culinary adventure. Imagine the harmonious blend of a splash of white wine or a rich, flavorful broth, combined with a generous squeeze of fresh, tangy lemon juice, and the distinctive, salty punch of capers. These ingredients are carefully balanced to create a sauce that is not only gluten-free but also flawlessly emulsified, ensuring a smooth and luscious texture. The sauce exudes both sophistication and simplicity, making it a perfect choice for any occasion, whether you’re hosting a dinner party or simply enjoying a quiet meal at home. Pair it with your favorite protein or pasta, and watch as it transforms your meal into a gourmet experience that will impress both you and your guests.
Ingredients
Salt and pepper
1 cup sweet rice flour flour
2 tablespoons olive oil
2 tablespoons butter, divided
¾ cup white wine
1 tablespoon finely chopped shallots
2 cloves garlic minced
2 tablespoons fresh lemon juice
1 tablespoon small capers
Parsley leaves or chopped parsley
Preparation
Dry the meat/seafood with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.
Pan fry the meat/seafood until lightly browned on both sides (about 2-3 minutes per side . Remove the meat/seafood from the pan and keep warm.
Raise the heat to medium high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and garlic and cook for 1-2 minutes until they are softened.
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.
Notes