The key to great fish is freshness. Since you live where you do, I'd try for fresh walleye. I cook fish in a Weber Kettle with mesquite charcoal. I make an aluminum foil "tray" and melt a bit of butter and lightly salt the fillets on both sides. Cook fillets till they just turn white, flip once and be ready to eat. Don't go anywhere or do anything on the side, it cooks fast.
