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
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.
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