Tilapia Bruschetta Sandwich Recipe

When most people think of bruschetta, they think of grilled bread rubbed with garlic, topped with either chopped olives or tomatoes, and drizzled with olive oil. Not too bad, right? But, what if there was something else? What if someone (namely me) showed you a way to take the classic bruschetta to the next level? Well, look no further because I’ve got a savory and delicious Tilapia Bruschetta Sandwich that will totally get you thinking about antipasti in an entirely different way.

I took artisan honey white bread, grilled it to a toasty and buttery perfection, then grabbed a bit of chopped endive, diced red sweet bell pepper, diced mushroom, and shredded Parmesan. Then, I combined those ingredients with a dollop or two of spicy horseradish. Now, I could have stopped right there and you would have been very pleased. But then I got to thinking, “I bet some butter-fried tilapia would be awesome on this.” And you know what? I was right! Check out the details down below.

Tilapia Bruschetta Sandwich

Ingredients:

1 or 2 herbed tilapia fillets
1 – 2 slices of good quality white bread
1 1/2 cups endive, chopped
1/3 cup sweet red bell pepper, diced
1/2 cup mushrooms, chopped
2 tablespoons Parmesan, shredded
2 tablespoons unsalted sweet cream butter
3 (divided) tablespoons extra virgin olive oil
2 tablespoons horseradish

Directions:

Combine endive, sweet red bell pepper, 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 until 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 on each side. 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.

Tilapia Bruschetta

Author: D. Durand Worthey

Recipe type: Seafood

Cuisine: Bruschetta

Serves: 2 servings

Ingredients

1 or 2 herbed tilapia fillets
1 - 2 slices of good quality white bread
1½ cups endive, chopped
⅓ cup sweet red bell pepper, diced
½ cup mushrooms, chopped
2 tablespoons Parmesan, shredded
2 tablespoons unsalted sweet cream butter
3 (divided) tablespoons extra virgin olive oil
2 tablespoons horseradish

Directions

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.