Maple Mustard Halibut with Pecan-Quinoa Topping (in the air fryer or conventional oven) is ridiculously easy and absolutely delicious weeknight meal or special occasion supper.
First, I started with wild hook-and-line-caught Alaskan halibut. This hearty white fish is a personal favorite with tender flakes, a delicate flavor yet meaty texture that holds its own in any recipe. However, other firm fish can be used such as cod or salmon.
Next up an easy smear of stone-ground mustard mixed with maple syrup, just enough to make a layer between the fish and halibut topping of ground pecans and quinoa that crusts up so nice and crunchy while baking.
For a time-saving convenience, I keep a bag of COOKED quinoa in my freezer for recipes like this or to sprinkle in salads or soups. See my quinoa meal prep post HERE.
As far as a quick fish dinner, this pecan-quinoa crusted halibut recipe wins taking only about 10 minutes on 400F degrees. I use a toaster-oven style air fryer (the Omni Plus XL Toaster Oven – Air Fryer from Instant) because I like the spacious interior and front-opening functionality (it’s like a smaller-version of my big oven) but a basket-style air-fryer will work too.
If you are cooking in a conventional oven, the temperature remains the same, but you’ll just cook up to 5 minutes longer (keep an eye on it because if the pecan quinoa topping for fish starts to get too brown, you’ll need to loosely cover with a swatch of foil.
Such an easy fish recipe using halibut and nutritious too, with 275 calories, 7.7g protein, 11.4g net carb, and 40.1g protein per serving.
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Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.
- 10 to 12 oz fresh halibut or other firm fish like cod or salmon
- 1 1/2 tbsp. stone ground mustard
- 1 1/2 tbsp. real maple syrup
- ¼ cup finely chopped raw pecans
- ½ cup cooked quinoa
- 1/2 tsp. salt
- ½ tsp. ground pepper
- 2 tbsp. minced fresh parsley
- Olive oil spray
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Pat halibut dry with paper towel. In small bowl, mix together mustard and syrup.
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Slather mustard mixture on top only portion of fish. In small bowl, mix together pecans, cooked quinoa, salt, pepper and parsley.
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Spoon onto top of fish and use hands to pat down into a crust, extended as far out to the edges of fish as possible.
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Lightly spray top of pecan-quinoa mixture on fish with olive oil.
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Pre-heat air fryer to 400F degrees.*
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Transfer fish by large spatula to air fryer basket.
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Air fry for approximately 10 to 12 minutes, until fish flakes and coating on top is turning lightly brown.
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Remove immediately from air fryer and serve. With optional prepared honey mustard sauce or other condiment of choice.
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(=*for conventional oven, heat to 400F and bake for approx. 14 to 18 minutes).
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