Preheat oven to 250°F. In a 10-inch, oven-proof sauté pan, heat oil over medium-high heat. Season flour to taste using salt, pepper and granulated garlic. Season fish lightly using salt and pepper. When oil is hot, coat fish in seasoned flour, shaking off all excess. Place in sauté pan and cook until golden brown on both sides. Add crawfish tails and cook 1–2 minutes or until heat through. Place in oven and keep warm. To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add roasted peppers, heavy whipping cream, 1 teaspoon paprika and Parmesan cheese then purée until smooth. Transfer mixture to a 10-inch skillet and reduce over high heat by 25 percent or until sauce coats the back of a spoon, whisking constantly. Adjust seasoning with salt, granulated garlic and cayenne pepper. Place each fillet at center of a 10-inch plate and top with an equal amount of crawfish and roasted red pepper cream sauce. Garnish with 2 long chive pieces arranged crisscross across the center of each fish and sprinkle with a pinch of paprika.