Mild chili peppers stuffed with crabmeat and cheese, served with cooked tomato salsa. Easy to prep ahead, and pop in the oven at any time.

Mmmm, some crispy fried cod and fries would really hit the spot this evening. That's something I can legitimately say 4 or 5 nights a week.

The recipe is a condiment that I've made a number of times before. I like it as a topping for salmon or tuna, or mix it into crab cakes.

When I bring home my first fish of the season, fish tacos are likely to be the first, and second, meals I make from it.