Place fillets in sealable container and cover with marinate sprinkle with chives. Refrigerate for 8-24 hours, turning fillets or shaking every couple of hours (when convenient).
Prepare and light grill for medium heat. I like to use lots of smoking chips, soak them in a bowl of water for 20 minutes and add them to the fire 5 minutes or so before adding fish. I like to cook my fish on the perimeter of the grill surface to reduce direct heat, allowing fish to cook more slowly.
Lightly season fillets with salt and pepper. Top fillets with slices of lemon and place on grill. After about 8-10 minutes remove lemon and turn fillets with spatula, replace lemon. When fish is done remove from grill and serve hot.