For grilled laker, here's my secret recipe.

1) Fillet laker, leaving skin on.
2) Coals must be hot.
3) Coat fillets with either or both
   Paul Prudhomme's Magic Salmon Seasoning
   Zatarains Blackened Seasoning
4) Place fillets on grill (can use foil if traveling without grill), skin side down.
5) Drizzle squeeze marjorine.
6) Drizzle with lemon (or juice).
7) Flip fillets when 1/2 done (depends on thickness, size)
8/ Drizzle again with marjorine and lemon.
9) Lightly salt when done

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Now its not a secret that this can be a meal by itself.