Caribbean Flounder with Pigeon Peas and Rice

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 cup fresh cilantro, chopped
  • 1/2 to 1 teaspoon Caribbean hot pepper sauce Grated zest and juice of 1 lime Kosher salt
  • 4 5 -ounce skinless flounder fillets
  • 4 shallots, diced
  • 1 stalk celery, diced
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 15 -ounce can pigeon peas, drained and rinsed
  • 1 10 -ounce package frozen brown rice (about 2 cups)
  • 2 plum tomatoes, diced
  • Freshly ground pepper
Directions
  • Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl. Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce. Bake until the fish is opaque and cooked through, 10 to 15 minutes.

  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the shallots, celery, jalapeno, the remaining cilantro and 1/2 teaspoon salt. Cook until the vegetables start softening, about 3 minutes.

  • Stir the pigeon peas and 1 cup water into the pot. Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes. Stir in the lime juice and season with salt and pepper. Serve the fish with the pigeon peas and rice.

  • Photograph by Antonis Achilleos


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