Make this your night one camp-out dinner, when the fish is freshest.
Recipe information
Yield
4 servings
Ingredients
Pumpkin seed-lime butter:
Assembly:
Preparation
Pumpkin seed-lime butter:
Step 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.
Do Ahead
Step 2
Butter can be made 3 days ahead. Keep chilled.
Assembly:
Step 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.
Step 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.
Step 5
Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
Recipe notes
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