Season the flounder fillets w/ the jerk seasoning, and a little bit of salt and pepper, if desired.
Heat the olive oil in a large skillet under medium high heat. Pan fry the fish for about 3-5 minutes today, flipping once. Transfer fillets to 2 serving plates and tent with aluminum foil.
Cut plantains and fry in olive oil in a large skillet under medium high heat until golden on both sides.
Add chicken stock and lime juice to same skillet used for fish. Simmer until the mixture is reduced by half. Whisk in the butter, hot sauce, and green bell pepper. Heat for a few minutes, stirring occasionally.
Pour the mixture over the fillets with plantains and brown rice.