Get your grill very hot, and clean off the grill so the fish won’t stick. While the coals are heating, melt some butter (about a tablespoon or so per average size walleye fillet.) Squeeze the lemon juice into the butter, add finely chopped fresh dill weed (plant a packet of dill seeds in a corner of your garden, and you will have all the fresh dill weed you need for the rest of your life) and mix.
Put the fish fillets on the grill and brush with the melted dill butter. Have a squirt bottle handy, because the butter dripping on the coals will cause a lot of flare-ups. Turn them and brush the other side with lemon dill butter. If your grill is hot enough, you will only need about a minute per side for small perch fillets up to three or four minutes per side for big pike fillets. Salt and pepper to taste, and serve immediately.
An easy variation: instead of lemon juice, add several crushed cloves of garlic to the melted butter. (Or use both; that’s good too.)
