walleye on the grill
Butter a cast iron skillet well, season fillets with a Cajun or southwest style seasoning. Lay a layer of fillets on the bottom of the skillet, then a 1" or so layer of crab cake mixture, then another layer of fillets, juice of a lemon on top. Cook on grill at medium for about 1/2 hour.
I based this off a crab stuffed flounder recipe I came across and modified it.
Blackened- Heat a dry non-oiled cast iron skillet on grill to nuclear hot. Dry and season fish same as above but don't use lime juice. Lay fillets on the dry skillet and cook basically exactly the same as directly on the grill. It will smoke like it's burning but it isn't, if you oil the skillet before it will burn. The outside should end up being a really dark brown color. Take dry paper towels and wipe the skillet as clean and dry as possible between batches. A little fresh lime juice is good on it after it's cooked.
With both methods, the trick to not getting the fish to stick is to have the cooking surface very hot and NOT moving the fillet until it is cooked on that side. It will stick initially but as it cooks it will release and you can flip it over easily with very little sticking. I personally prefer charcoal for direct grilling and gas for blackening.
I do this with all of my fish from bluegills to salmon. Great for fish tacos, sandwich or plain. It's easier, healthier and has a lot more flavor than fried.