Seared Cod With Potato And Chorizo Hobo Packs

• 2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• Kosher salt, freshly ground pepper
• 1 1/2 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

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.
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.
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.

pumpkin seeds, fresh chives, lime zest, lime juice, unsalted butter, kosher salt, potatoes, spanish chorizo, olive oil, kosher salt, vegetable oil, cod fillets

Taken from www.epicurious.com/recipes/food/views/seared-cod-with-potato-and-chorizo-hobo-packs-56389763 (may not work)