Combine garlic, 1/4 cup white wine, lemon, and 1/2 cup chicken broth in a gallon size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.
Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.
Melt 1 tbs butter with olive oil in a 12 inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and keep warm.
Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by 1/3.
Whisk in butter 1 tbs at a time, waiting until the tbs before it is melted before adding a new one. Spoon sauce over halibut and serve warm.