Maple Pecan Quinoa Crusted Fish
It sort of sneaks up on you – that cozy feeling when you bite into something delicate and crisp on the outside, warm and flavorful in the middle. This quinoa crusted white fish (yes, we’re using the air fryer) is like that first breath of autumn air when you’re still clinging to summer, but somehow ready for change. The sweetness from the maple syrup, the toasted crunch of pecans, and that light, nutty quinoa? It just all comes together in this oddly comforting, can’t-stop-eating-it way. And the best part might be how surprisingly quick it is to make – all golden in under 30 minutes, and you barely needed to think.
Why You’ll Crave It
- It has that satisfying crunch without deep-frying anything (your air fryer earns its keep here)
- The maple-glazed pecan topping feels a bit indulgent… but it’s secretly wholesome
- Nutty quinoa adds texture and depth – not just a filler, it really earns its spot
- Pairs so naturally with almost anything – citrus salad, herby couscous, or just lemon and greens
- It’s honestly kind of beautiful once cooked – golden, flecked with herbs, a little glossy from the syrup
The first time I made this, my sister ate both fillets while “just taste-testing” and we laughed until dinner turned into ordering pizza… make a double batch.
What You’ll Need
- White Fish Fillets: 2 medium fillets (like cod, halibut, or tilapia), patted dry and boneless
- Quinoa: 1/2 cup cooked and cooled, light and a bit nutty in flavor
- Pecans: 1/2 cup finely chopped – the smaller bits crisp up best
- Maple Syrup: 2 tablespoons, real maple if you can (it matters here)
- Salt & Pepper: A generous pinch of each – simple and good
- Cooking Spray: Or olive oil, just enough to lightly mist the air fryer basket
Easy How-To
Cook the Quinoa
If you haven’t already, rinse 1/2 cup uncooked quinoa thoroughly (it can taste bitter otherwise). Cook it with 1 cup water until just fluffy, then let it cool – warm quinoa will steam and make the crust soggy.
Make the Topping
In a bowl, mix together the cooled quinoa, the chopped pecans, and those lovely 2 tablespoons of maple syrup. Stir until it starts clumping a bit – sticky is good here.
Prep the Fish
Take your fish fillets and give them a little seasoning – salt and pepper on both sides. Nothing fancy. Just enough to bring out their natural flavor once they hit the heat.
Crust and Press
Spoon the quinoa-pecan mix onto the top side of each fish fillet. Press gently, using your palm or a spoon, to get it to stick. It won’t be perfect, and that’s fine – some rustic bits are lovely.
Preheat the Air Fryer
Give your air fryer a quick 5-minute preheat at 180°C (356°F). That hot start helps set the crust right away.
Air Fry
Gently place the fish into your basket (crust side up), and give a light spray of oil across the top. Air fry for 10 to 12 minutes. The edges should be crisp and slightly golden, and the fish cooked through but still tender inside.
Serve Fresh
Lift the fish out carefully (a fish spatula helps), and serve warm. Garnish however you like – even a quick sprinkle of parsley adds something bright. A squeeze of lemon is never wrong.
Good to Know
- Toasted pecans smell like heaven. Don’t let them burn though – it happens fast.
- If the crust falls apart a little while handling, just spoon it back on. Nobody will know.
- You can make extra coating and freeze it flat in a bag – it reheats nicely in a pinch.
Serving Ideas
- Serve beside a cold citrus-fennel salad to cut through the sweet-savory crust
- Pile over herbed quinoa with a drizzle of lemon-tahini or yogurt sauce
- Flake the fish into tacos with slaw for something casual but still a little special
Top Tricks
- Use parchment paper or a silicone liner in your air fryer to make cleanup way easier
- A small offset spatula helps lift delicate fish without breaking it
- Chill the quinoa-peanut mixture for 5 minutes before crusting – it’ll hold shape better
Frequently Asked Questions
Can I use salmon instead of white fish?
Yes – salmon works beautifully. The richer flavor holds up well to the maple and pecan. Just watch cook times, as salmon takes a bit longer and stays firmer.
Will this recipe work if I bake instead of air fry?
Sure. Try 190°C (375°F) in the oven, and line the tray with parchment. Bake until the crust is crisp and golden, around 15-18 minutes depending on the fish.
Can I make this ahead?
You can prep the components a few hours in advance. I wouldn’t fully crust or cook it ahead though – the pecans lose their crunch, and the fish gets a bit soft.
What’s the best way to know if the fish is done?
The fish should flake easily with a fork, and be opaque all the way through. If it looks a bit glassy in the middle, give it another minute or two.
How can I make it more savory and less sweet?
Skip or cut back the maple syrup and add a bit of Dijon mustard to the mix. It still binds the coating, but shifts the flavor richer and saltier.
