Since you mentioned grilling I will share one that a fishing buddy of mine showed me years ago that we love. It would be good for walleye, stripers, bass, or any other firm-fleshed, mild fish. Basically I smoke/grill them on a small charcoal tabletop grill:

> Build a charcoal fire in the grill. It doesn't have to be super hot.
> Make a foil pan using aluminum foil just big enough to hold the fillets. May need multiple pans if you are cooking up a good sized batch.
> Cut onions in to slices and lay the fillets on top the slices in the pan.
> Melt a half-stick of butter or so, mix in some lemon juice, and a table spoon or two of minced garlic.
> Just prior to cooking, put a good sized chunk of hickory or other smoking wood on the fire to get the smoke started.
> Put the pan on the heat and pour in enough water to cover the bottom of the pan.
> Brush the butter/lemon/garlic on the top of the fillets. I ususally re-apply 2 or 3 times while cooking to marinade the fillets and keep them moist on top.
> Keep the smoke going and covering the meat. The grill I have has a damper and I let it breath enough to keep burning/smoking but keep the grill full of smoke.
> Cook until a fork goes easily through the thickest part of the fillet.
> To serve poke holes in the pan to drain the water and prepare for some great fish!

Enjoy!

kc