- 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
- 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.
- 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.