SEARED COD WITH POTATO AND CHORIZO FOIL PACK DINNER

Seared Cod With Potato and Chorizo Foil Pack Dinner image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 14

Pumpkin seed-lime butter:
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 (½ stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
Assembly:
1½ pounds fingerling potatoes
2 ounces dried Spanish chorizo, casings removed, chopped
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
4 (6-ounce) skinless cod fillets

Steps:

Pumpkin seed-lime butter:
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.
Do Ahead
Butter can be made 3 days ahead. Keep chilled.
Assembly:
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.
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.
Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.