This finger food goes well with grilled pheasant breasts or baked trout.
- 3 walleye fillets, boneless and skinless
- Salt and black pepper, to taste
- Canola oil
- 3/4 cup green chili sauce
- Season fish with salt and pepper, then sauté in oil.
- Add chili sauce and break fish into bite-sized pieces. Serve with blue corn tortilla chips.