Directions

1. Put panko in a shallow dish (pie plates work well) and season with seasoned salt and pepper. In another shallow dish add in 2 beaten eggs. In a large nonstick skillet add in 3 Tbs. vegetable oil over medium-high heat. Coat each fillet with beaten egg, then dredge in panko. Sauté about 3 minutes on each side, or until fish flakes easily with a fork. Transfer cooked tilapia to a platter and keep warm.

2. In a food processor pulse together red peppers, chives, and garlic. Pour into nonstick skillet that fish was cooked in. Bring heat to medium-low. Add in heavy cream and season with salt and pepper. Simmer about 2 minutes, until heated through.

3. In a medium bowl, place hot cooked rice. Season with seasoned salt and pepper plus chopped cilantro. Divide rice among four plates. Place a fillet on top of rice and spoon roasted red pepper sauce over. Sprinkle fillet with chives and serve.