Throughly dry your halibut. Then Brush on both sides with olive oil, season to taste with Kosher salt and cracked pepper. Heat grill to a medium temp.
To prepare lemon butter sauce, Sauté onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
Start to Grill halibut until done (internal temp of 130°F)
To the Add remaining 6 Tbsp butter to the lemon sauce, a little at a time, until it melts and mixture is emulsified.
Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7. Top grilled halibut with 2 oz each of the goat cheese until cheese warms and softens.
To serve, spoon lemon butter sauce over halibut fillets. Serve with mashed potatoes or rice.