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.