In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. Dip filets in eggwash and coat generously with seasoned flour. Saute filets, 3 at a time, until golden brown, approximately 3 to 5 minutes on each side. Once cooked, remove and keep warm. In the same saute pan cook mushrooms, green onions, bell peppers and garlic until vegetables are wilted, approximately 3 to 5 minutes. Add shrimp and saute until shrimp are pink and curled. Deglaze with white wine, add heavy whipping cream, bring to a low boil and cook until sauce is thickened. Add chopped chives and season to taste using salt and pepper. Place serving of chive cream sauce in the center of a serving plate, top with fish filet and garnish with four jumbo shrimp.