Southern Fish Platter

Melt Butter (2 Tbsp) in a pot on high heat. Onion (1) with the Garlic (1/2 Tbsp) for one to two minutes while continuing to stir.

Pour White Rice (1 1/2 cups) into the pot and add the remain Butter (1/4 cup) until it melts.

After butter melts, add Water (2 1/2 cups). After water boils, lower stove temperature to low and add the Fresh Parsley (to taste), Kosher Salt (1 1/4 tsp), Ground Black Pepper (1/2 Tbsp) and the Bay Leaves (2). Let cook covered for 15 minutes.

in a new pot with Olive Oil (2 Tbsp), fry the Onion (1), Garlic (1/2 Tbsp), Baby Carrots (1 1/2 cups) and Assorted Color Bell Peppers (2 cups). Cook for two minutes.

Add in the Kale (9 cups) and Water (2 cups). Let cook until boil. Once boiling add Goya® Ham Flavored Concentrate (1 pckg), Granulated Sugar (3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix and then let cook on medium heat for 15 minutes.

In a pan, heat Cooking Oil (as needed) to 300 degrees F (150 degrees C).

In a bowl, whisk the White Cornmeal (3/4 cup), All-Purpose Flour (3/4 cup), Sea Salt (1/2 Tbsp), Paprika (1/2 Tbsp), Onion Powder (1/2 Tbsp), McCormick® Garlic Powder (1 tsp), Chili Powder (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp), and Coarse Black Pepper (1/2 tsp) together.

Roll Flounder Fillets (8 pieces) in the mixture and let dry for around three minutes. Place the fish on a wire rack to dry effectively.

Cook the pieces of fish for four minutes at medium to high heat before flipping them around for another four minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all the fish is cooked.

Take all three dishes off the heat. Before serving, stir Balsamic Vinegar (1/4 cup) into the kale pot.

Place butter rice, kale, and the flounder on a plate and enjoy!