Worth a trip

Seared Cod with Potato and Chorizo Hobo Packs

Name: Seared Cod with Potato and Chorizo Hobo Packs
Cuisine: spanish
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions