Caribbean Flounder with Pigeon Peas and Rice

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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