Prepare your grill. Lightly oil the grates to prevent sticking.
While you wait for the barbecue coals to be covered with gray ash, dust both sides of each filet with salt and lemon pepper.
Melt your butter with the garlic and chives, using ½ of a fresh lemon squeezed.
Cook the arctic char skin down.
Bast the side facing you with the lemon butter.
Flip the filet after 1.5 minutes.
Butter the new side up.
Watch the internal temperature of the fish. You’re looking for 135 degrees F.
Serve on a platter with lemon wedge slices.