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Preheat the grill to 375°F. If using a charcoal grill, I recommend using indirect heat to avoid burning the flesh.
In a bowl, add all of the butter mixture ingredients. Mix well to combine.
Rinse the halibut fillets under cold water and pat dry with paper towels. Slather the butter mixture over the entire service of the fillets.
Take a paper towel and dampen it with some cooking oil. Use a pair of tongs to hold the paper towel and gently rub it over the grill grates. This simple step will help ensure that the halibut doesn't stick to the grates when you cook it on the grill (see notes for more tips). Place the halibut directly on the grill grates and cook for 6 minutes.
Flip the halibut using a spatula being careful not to tear the flesh. If the halibut seems stuck to the grill grate, let it cook for another minute or 2 before flipping. Continue grilling the halibut for another 5-6 minutes until they reach an internal temperature of 130°F to 135°F. I recommend using a good meat thermometer for this.
Remove the halibut from the grill and serve with sliced lemon wedges.