Prep your Big Green Egg Grill: light the charcoals, add on the heat deflector, and add the grill grates and cast-iron grill pan (or you can use a skillet). Get the Egg up to 450 degrees Fahrenheit. Place the halibut steaks on a plate, and pat them dry with a paper towel. Check that all bones have been removed. Pour the olive oil evenly over each of the steaks.

While the grill is heading up, get out a small bowl. Add the Montreal steak spice, garlic powder, onion powder, and paprika, and stir well to combine. Sprinkle the spice mix over each of the halibut steaks, on both sides.

Once the grill is up to temperature, place the steaks skin-side up on the grill first, and sear the top for 2-3 minutes until it’s slightly blackened.

Flip the fish, and cook skin-side down on the grill for 8-10 minutes, depending on the thickness.

Once the halibut reaches 145 degrees Fahrenheit in the thickest part of the fish (check using a meat thermometer), remove from the grill. The fish should be fully opaque and flake easily with a fork. Allow it to rest for 4-5 minutes.

Squeeze fresh lemon juice over each halibut steak, and serve with fresh lemon wedges. Serve warm.