Southern Fish Platter

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

Pour White Rice (1 1/2 cups) into the pot and add the remain Butter (4 Tbsp) 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 tsp), Ground Black Pepper (2 tsp) 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 (2 tsp), 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 (2 tsp), Paprika (2 tsp), Onion Powder (1 tsp), 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 (4 Tbsp) into the kale pot.

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