And Chaos Ensued

David and I are still cleaning up the kitchen after last night's Passover seder/blowout.  We had our first one two years ago with about six people, last year increased to about eight and this year went full throttle with a crowd of fourteen that included three children and one person that neither of us had previously met (though she was lovely). 

Despite all the careful planning, there were things we had forgotten, like the hand-washing bowl that is a part of the seder.  While dinner was in the oven, the delicious potato casserole boiled over and caused smoke to fill the kitchen and dining room.  We then opened the doors a little earlier than the section where you open them for Elijah--but no matter.  It was a chaotic seder, but everyone had a good time.

Last week I wrote about the challenges of preparing a delicious meal that is not only kosher for Passover (no bread, rice, beans, corn, peas or things that puff when they cook), plus suitable for the one vegan and five vegetarians that were joining us.  What do you serve under these circumstances?We settled on a dairy meal with a fish dish--for those who aren't familiar with the laws of kashrut, certain fish are considered pareve, or neutral--neither meat nor milk. 

Haroset (traditional fruit-and-nut dish that is part of the seder plate, but also delicious)

Matzoh

Herb-crusted halibut

Warm quinoa salad with vegetables

Roasted asparagus

The best scalloped potatoes ever (will be posted later this week)

Various salads and vegetables brought by friends

Gelato and chocolate-covered matzoh for dessert



This is what I get for forgetting take photos until after the meal.

We had a lot of food, and our refrigerator runneth over.  As it turned out, most of the vegetarians were of the pescetarian, a/k/a Alaska vegetarian, variety--eaters of fish but not meat.  That's just as well since David got carried away when he bought the halibut. 

This recipe originally called for salmon, but oddly salmon was selling at a premium yesterday.  It makes no sense, unless it is all the restaurants in the lower 48 buying Alaska salmon that is causing the price hike.  It worked just as well for halibut, a firm, mild white fish that needs adventurous flavors to be at its best.  I doubled the original recipe, but it can be scaled back down if you're feeding less than a crowd.

Herb-Crusted Halibut

Adapted from The Barefoot Contessa's How Easy is That? by Ina Garten

2 cups chopped mixed herbs--parsley, sage, thyme or whatever you have on hand

2 cups chopped green onions, including both the white and green parts
1/2 cup extra-virgin olive oil
4 tbsp. fresh-squeezed lemon juice
1/4 cup dry white wine
5 lb. halibut filet, skin on

Preheat the oven to 425 degrees.  While it is heating, place the halibut skin side down on a rimmed baking sheet.  In a small bowl, combine the lemon juice and olive oil, then pour evenly over the halibut--there may be a bit left over. 

Combine the herbs and green onions, then pat the mixture evenly over the fish.  Pour the wine around the edges of the halibut.

Bake for fifteen to eighteen minutes, or until the thickest part of the fish flakes easily and is opaque.  Remove the fish from the oven and cover with foil for ten minutes.

Easily serves 12 people.