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Smoked Mullet Toasts w/ Carmelized Onions & Mustard

Dare we call this the Fisherman’s Bruschetta?

The part of this recipe that is the most time consuming are the caramelized onions. Traditionally, the method is a close watch on your pot while sautéing the onions until caramelized–say 45 minutes of 5 minute interval stirrage but hey… we’ve got a secret, just look below at the directions.


You will need

  • A good baguette
  • Wild Ocean Smoked Mullet, picked 
  • 6-8 Medium sized Onions
  • 3 Tbsp Olive Oil
  • 1 Stick of Butter

Smoked Mullet Mustard Dipping Sauce

  • 1/2 cup honey 
  • 1/4 cup Dijon mustard
  • 1/4 cup Spicy Brown mustard 
  • 1/3 cup cider vinegar 
  • 1/4 cup Worcestershire sauce
  • 2-3 teaspoons hot sauce 


  1. Here’s our easy, no fuss method: slice your onions and take your favorite roaster pan and spray with olive oil. Set your 6-8 onions worth of slices and place in the roaster pan. Pour about a stick of melted butter over all of it and salt, pepper and sugar–you want about 2 tbsp of sugar–to season. Place it in the oven at about 400 degrees and place the pan, covered with aluminum foil, into the oven. Allow to cook for about 20-25 minutes. Then, remove the aluminum foil and stir every 10-15 minutes for another 30 minutes until it’s looking very nice and carmelized. Do not be sad to see that your onions are now a quarter of what you started with. It’s GOLD.
  2. While you are doing this, go ahead and blending all the sauce’s ingredients and placing them in a saucepan. Bring to a simmer for 5 minutes and allow to cool before serving with smoked fish.
  3. Then! Cut your baguette into 1/4 in thins and brush with olive oil. Toast these at 350 degrees until crisp.
  4. Pick the meat from the delicious smoked mullet you bought, and place the meat upon the toasts, the onions atop of that, and finish it off with a drizzle of the Mustard Dipping Sauce.
  5. Heat the toasts briefly before serving and then enjoy…immensely.

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