Seared Cod with Potato and Chorizo Hobo Packs
Seared Cod with Potato and Chorizo Hobo Packs is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
Butter can be made 3 days ahead.
Keep chilled.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.