Ok, simple and easy.....
I usually only use Walleye, Pike, or Rainbow Trout/Steelhead and Salmon....because that's really all i keep when i go fishing. (After i fillet my fish, i pack them in tupperware or a zip lock and fill with water to prevent from FB...Sort of like a fishsicle
I make a basting sauce prior to pulling fish with
2 sticks filtered butter, that had been cooked with a clove of garlic.
After it's filtered pull the garlic, mince and add as well as 2 tblsp. fresh lemon juice and a tsp. lemon zest (or to taste) and put off to side.
Boneless fillets ( i usually do 4, 8-10 oz fillets) still frozen but run under water to get ice off pat dry (still frozen plays a key roll!).
Rub with Old Bay or any other preferred seasoning and add to grill (I use low heat)
Let crust start forming and brush butter sauce on fillets and repeat untill done.
Very easy and simple
BUT, the "key roll" trick is keeping fillets frozen prior to cooking! This allows the fillets to take on more of the grill flavors by staying on longer.
This post is dedicated to no other than "jkath" because that's who asked for it