1. Preheat a broiler or prepare a grill to high heat (approximately 425°F / 220°C at the grate surface).
2. Clean the halibut: rinse under cold running water, pat thoroughly dry with paper towels, and remove any remaining pin bones with tweezers or needle-nose pliers.
3. Broil the halibut: place the fish on a lightly oiled broiler pan or cast-iron skillet and position it 4–5 inches (10–13 cm) from the heat source. Cook for 4–5 minutes per side (8–10 minutes total), turning once, until the flesh is opaque throughout, flakes easily when pressed with a fork, and registers 145°F (63°C) on an instant-read thermometer. The surface should show light golden-brown colour.
4. Transfer the fish immediately to a warm serving platter. Spread the softened butter evenly over the top surface and sprinkle with salt and freshly ground black pepper to taste. Serve at once, while the butter is still melting.
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