Blackened walleye is my go to method. Super easy, super fast and super good.
I use a 12″ cast iron skillet (on the grate over the firepit) or a cast iron griddle (smooth side) that’s 10″x14″ that I use on the gas grill
Prep the walleye with a light coat of olive oil and then apply blackening seasoning on both sides. You can buy it at the store or make your own. There’s homemade blackened seasoning recipes online.
On the grill I put the cast iron griddle in the closed grill with all burners on high for 10 minutes (600+ degrees, thermometer is buried) Once you start actually cooking the fillets you need to work pretty fast. Butter the griddle once it’s hot then lay each fillet on the griddle and close the lid for 90 seconds. Temp will drop but that’s OK since the griddle stays hot. After 90 seconds open the cover and flip each fillet quickly and close for another 90 seconds and you’re done. I use a big long stainless steel spatula to flip and I typically plate the walleye at the grill since it’s pretty delicate when it’s done.
For the firepit, using the 12″ skillet, the process is similar. My grate over the firepit rotates out away from the fire so it makes it easy to flip the fillets and then put the grate and skillet back over the fire.
Really good either on the gas grill or over the firepit.