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Grouper Pita Po’ Boys

Everything you could want inside of a stuffed Toufayan pita. Recipe courtesy of

Grouper Pita Po' Boys

Remoulade Sauce
 1/4 cup olive oil mayonnaise
 1/4 cup skyr-style yogurt
 1 tbsp Dijon mustard
 1/2 tbsp freshly squeezed lemon juice
 1/2 tbsp finely chopped flat-leaf parsley
 1/2 tbsp hot sauce (consider Louisiana-style or piri piri)
 1 tsp whole-grain mustard
 1 clove garlic, minced
 1 tsp capers, roughly chopped
 1/2 tsp Worcestershire sauce
 1/2 tsp Cajun seasoning (or more, depending on spice level)
 1 scallion, finely chopped
 1/8 tsp cayenne pepper (may omit, depending on spice level)
Grouper Nuggets
 1 grouper fillet (2/3lb)
 1/4 cup cornmeal
 2 tbsp panko
 2 tbsp hemp seeds
 1 tsp chopped parsley
 1 tsp chopped scallion
 1/8 tsp cayenne pepper (may omit depending on spice level)
 1 egg
 1 tbsp kefir or buttermilk
For Po' Boys
  2 Toufayan Organic & Sprouted Whole Wheat Pitas
 1 cup chopped romaine
 1 medium tomato, sliced

In a small bowl, mix remoulade ingredients together and allow to chill for 1 hour.


Preheat oven to 425 degrees F


Mix cornmeal, panko, hemp seeds, parsley, scallion, and cayenne pepper together in a shallow bowl


Whisk egg and kefir together in a separate shallow bowl


Cut grouper into bite size pieces. Dip grouper pieces into egg wash, then into cornmeal mix and completely cover in breading. Place on a baking sheet lined with parchment paper.


Bake for 12 minutes on each side. Pieces should be lightly browned and crispy.


While grouper is baking, cut pita in half and lightly toast to warm and crisp


To assemble po' boy, lightly spread a thin layer of remoulade inside pita pocket. Layer grouper nuggets, tomato, and romaine inside pocket. Top with additional remoulade sauce

Nutrition Facts

Serving Size 4 Servings