Pan Seared Grouper with a Butter Wine Caper Sauce

Season the grouper with herb salt. Heat a pan over medium-high heat and sear the grouper until cooked through and flaky. Remove the grouper from the pan. Deglaze the pan with 2 tablespoons of butter, ½ cup of Chardonnay, 3 ounces of capers, the juice from 1 lemon, 2 tablespoons of chopped parsley, and 2 tablespoons of minced garlic. Bring the sauce to a simmer and cook for a few minutes until slightly reduced. Pour the sauce over the seared grouper and serve immediately.