Sauté portabella mushrooms, shallot, and tomatoes in butter and oil on relatively high heat. You want them to brown and caramelize. (Don't stir too much, and don't over crowd.)
Cook tilapia in a separate pan with a little butter.
Roast Brussels sprouts in oven with some oil and salt and pepper at 400 degrees for 20 minutes stirring once.
Cook bulgar in chicken stock and roasted pine nuts on stove top.
Combine roasted Brussels Sprouts and roasted pin nuts to the bulgar and serve the mushroom, tomato, shallots on top of the tilapia.