Everything you could want inside of a stuffed Toufayan pita. Recipe courtesy of nutritionnuptials.com
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
Serving Size 4 Servings