I was reading through my Bon Appetit magazine and came across some recipes to try when you are camping. Well I have not plans to go camping in the near future so thought the Traeger would work for this as well as any campfire. Cod, fingerling potatoes and hot chorizo – sounds like a great weekday supper!
One of the best things in this recipe is the pumpkin seed butter that tops the cod. This will be the first thing you need to put together. It needs to chill while cooking up everything else. The flavor is amazing – pepitas, chives, lime zest and juice mixed in the butter – Tasty!
Now that the butter is chilling it is time to get the taters ready. Lay out a piece of heavy duty foil and toss the potatoes and chopped up dried chorizo on top. Drizzle with olive oil, season with salt and pepper and you are ready to grill. Be sure to seal the packets up tight, you do not want any steam to escape while grilling. Toss right on the grate and grill over medium high heat for about 30 minutes.
The cod gets cooked in a cast iron skillet. Add 2 T of vegetable oil to the pan and place on the grill. Let the oil get hot then add the cod. Grill for about 4 minutes and flip. Grill for an additional 2-4 minutes, until fish flakes easily with a fork. I did not let my pan get hot enough so did not get the right amount of sear but the was tasty none the less.
When the fish is done, top with some of the pumpkin seed butter while still in the pan. This will allow the butter to melt all over the fish. In the meantime, open the tater packets and dump onto a plate. Top with a filet of fish and chow down. Cheers!
Ingredients
Pumpkin Seed–Lime Butter
2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
1 tablespoon chopped fresh chives
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice
4 tablespoons (½ stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper
Fish and taters
1½ pounds fingerling potatoes
2 ounces dried Spanish chorizo, casings removed, chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
4 6-ounce skinless cod fillets
Directions
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.
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Fish and taters
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.
Heat vegetable oil in a large skillet on camp stove or stovetop 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 potatoes with cod; spoon any butter left in pan over.