Seared Cod with Potato and Chorizo Hobo Packs with Pumpkin Seed-Lime Butter

This one is great for camping (make it your first night in while fish is freshest*), or you can do it at home in your oven or outside grill.
(serves 4)

Pumpkin Seed-Lime Butter:
2 T. chopped salted, roasted pumpkin seeds (pepitas - I found these at a Mexican grocery store)
1 T. chopped fresh chives
1/2 t. finely grated lime zest
1 T. fresh lime juice
4 T. (1/2 stick) unsalted Kerrygold* butter, room temp.
Kosher salt and freshly ground pepper

Hobo Packs:
1&1/2 lb. fingerling potatoes
2 oz. dried Spanish chorizo, casings removed, chopped
2 T. EVOO
Kosher salt and freshly ground pepper
Heavy Duty Foil - 4 12"squares

Cod:
4 6-oz. skinless cod fillets
2 T. veg. oil
Kosher salt and freshly ground pepper
Lemon wedges*, for serving

For the pumpkin butter: Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with S&P. Transfer to parchment paper and roll into a log or scrape into an airtight container; cover and chill. This can be made 3 days ahead at home.

Assembly: Prepare campfire for med.-high heat. Lay out the 4 squares of foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with S&P. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25-35 mins. Heat veg. oil in a large skillet (cast iron is best*) on camp stove over med.-high. Season cod with S&P, and cook until underside begins to brown, about 4 mins. Turn; cook just until cooked through, about 2 mins. Top with pumpkin seed butter. Open packets and top veggies with cod; spoon any butter left in pan over. Serve with lemon wedges.

"In every desert, God has an oasis of grace."

Have FUN today!!!!

Love,

MM