Place the lemon juice and garlic clove in a baking dish, and allow the garlic to infuse the lemon juice (about 10 to 15 minutes). Add the halibut and turn to coat. Refrigerate for 30 minutes to 1 hour.
Preheat the grill to medium-high heat, making sure the cooking grates are clean. Brush the halibut with olive oil, then rub the fillet with the minced lemon peel. Season generously with pepper, then with salt to taste.
Grill the halibut until cooked through, turning once, about
8 minutes total. The fillet should begin to flake at the touch of a fork. Remove from the grill, divide into serving-size portions, transfer to serving plates, and serve with lemon wedges.