Seared Cod with Potato and Chorizo Hobo Packs
['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.
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