Name: Zesty Cilantro Flounder with Pigeon Peas and Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: caribbean
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, jalapeño, the remaining cilantro and ½ 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

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Zesty Cilantro Flounder with Pigeon Peas and Rice

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