Preheat oven to 400 degrees.
Rinse the Tilapia fillets and pat dry.
Place in a shallow baking dish that is large enough to hold the fillets with out overlapping.
Drizzle with 1 Tablespoon Extra virgin olive oil on both sides, and season both sides with salt and pepper.
Sprinkle a pinch of the lime zest on top of each fillet.
Place in the oven for approximately 10 minutes, or until cooked through but not dried out.
Meanwhile, prepare the vinaigrette: Pour the rice vinegar, extra virgin olive oil, lime juice, chopped jalapeño, cilantro (reserve a couple pinches for garnish), and the rest of the lime zest in to a blender or food processor.
Slowly increase the speed until the vinaigrette is completely smooth.
Taste and season with salt and pepper.
If you would like it spicier, add the other half of the jalapeño, seeds removed of course.
Place a cup of cooked rice (if using) in to the bottom of a shallow bowl.
Place a Tilapia fillet on top, and douse with green vinaigrette! (I drown mine).
Then, sprinkle with half of the sunflower seeds and a pinch of chopped cilantro.