Prep. Combine, chopped endive, diced sweet red bell pepper, chopped mushrooms, Parmesan, one (1) tbsp of EVOO, and horseradish in a bowl. Mix well. Store in the refrigerator until ready to use.
In a large non-stick skillet, over med-high heat, add one tbsp of unsalted butter and a tablespoon of EVOO when the butter and oil are hot add a tilapia fillet and cook through, and the top is a golden brown (2 - 3 minutes per side). Use a spatula and turn tilapia over, add more butter and EVOO, then repeat the process. When the tilapia is finished cooking, place it on a warm plate lined with paper towel.
Using the same large skillet, whip it clean and over med-high heat add a tablespoon of butter and a tablespoon of EVOO. When the butter and oil mixture is hot toast bread until golden brown. Turn the bread over, and adding additional butter and olive oil. Place toasted bread on a plate.
Remove chopped endive mixture from the refrigerator, and spoon a heaping tablespoon over the bread evenly, top with pan-fried tilapia.
Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=34275