Seared Cod with Potato and Chorizo Hobo Packs
A delightful campfire meal featuring perfectly seared cod fillets served atop foil packets of tender fingerling potatoes and Spanish chorizo, finished with a zesty pumpkin seed-lime butter.
Ingredients
- •2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
- •1 tablespoon chopped fresh chives
- •½ teaspoon finely grated lime zest
- •1 tablespoon fresh lime juice
- •4 tablespoons unsalted butter
- •to taste kosher salt and pepper
- •1½ pounds fingerling potatoes
- •2 ounces dried Spanish chorizo
- •2 tablespoons olive oil
- •to taste kosher salt and pepper
- •2 tablespoons vegetable oil
- •4 pieces skinless cod fillets
Cooking Instructions
- 1.
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.
10 min
- 2.
Butter can be made 3 days ahead. Keep chilled.
- 3.
Prepare campfire for medium-high heat. Lay out four 12" squares of heavy foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25-35 minutes.
35 min
- 4.
Heat vegetable oil in a large skillet on camp stove over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top vegetables with cod; spoon any butter left in pan over.
6 min
