Caribbean flounder with rice and pigeon peas

Ingredients:

• 4 flounder fillets, 150g each, skinless
• 3 tablespoons extra-virgin olive oil
• 1 cup fresh cilantro, chopped
• 0.5 - 1 tsp hot Caribbean sauce
• Grated zest and juice of 1 lime
• Coarse salt
• 4 shallots, diced
• 1 stalk of celery, diced
• 1 jalapeño, diced (remove seeds to reduce heat)
• 1 can (425 g) canned pigeon peas, rinsed
• 280 g frozen brown rice (about 2 cups)
• 2 plum tomatoes, diced

Preparation:

1. Preheat oven to 230°C. In a medium bowl, combine 1 tablespoon each of olive oil and cilantro, hot sauce, lime zest, and 1/2 teaspoon of salt. Place the fish in a large baking dish, spacing the fillets apart; drizzle with the cilantro sauce. Bake until tender, 10-15 minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the shallot, celery, jalapeño, remaining cilantro, and 1/2 teaspoon salt. Cook until the vegetables begin to soften, about 3 minutes.
3. Stir the pigeon peas and 1 cup of water into the pan. Bring to a boil, then add the rice and tomatoes; cook for 2 minutes. Add lime juice and salt and pepper to taste. Serve the fish with the pigeon peas and rice.