This is a great recipe if you have a leftover walleye filet or two from your recent catch (or even your doggie bag from your favorite fish fry).

 

1-2 walleye filets, cooked and shredded (About 1 cup)

6 oz tomatoes, diced and well drained

2 ½ Tsp mayonnaise

3 Tsp parmesan cheese

¼ cup basil pesto (available at most grocery stores, or homemade)

Optional:  green chilies, or chopped jalapeno

 

Serve with pita chips, crackers or toasted bread

Combine all ingredients in a bowl.  Refrigerate several hours before serving.