Seared Cod With Potato And Chorizo Foil Pack Dinner Recipes
SEARED COD WITH POTATO AND CHORIZO FOIL PACK DINNER
Make this your night one camp-out dinner, when the fish is freshest.
Provided by Chris Morocco
Categories Potato Kid-Friendly Dinner Lunch Cod Summer Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pumpkin seed-lime butter:
- 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
- Butter can be made 3 days ahead. Keep chilled.
- Assembly:
- 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.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
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- Preheat oven to 425° F or grill/campfire to medium-high heat . Place 4 x 12" pieces of foil on a baking tray if using oven.
- Toss quartered Creamer potatoes, chorizo pieces, oil, salt and pepper together in a large bowl. Divide evenly between foil pieces (about 1 1/4 cup per foil piece).
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- 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.
- Prepare grill or campfire for medium-high heat. Lay out four 12" squares of heavy-duty 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.
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