Caribbean Flounder With Pigeon Peas And Rice
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
37
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 stalk
Celery (diced)Directions:
1
Preheat the oven to 450 degrees F
2
Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl
3
Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce
4
Bake until the fish is opaque and cooked through, 10 to 15 minutes
5
Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat
6
Add the shallots, celery, jalapeño, the remaining cilantro and ½ teaspoon salt
7
Cook until the vegetables start softening, about 3 minutes
8
Stir the pigeon peas and 1 cup water into the pot
9
Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes
10
Stir in the lime juice and season with salt and pepper
11
Serve the fish with the pigeon peas and rice
12
Photograph by Antonis Achilleos