I'm having 17 people over for a Passover seder on Monday! In addition to the traditional matzo ball soup, brisket, etc, I'd like to round out the menu with a lighter entree. I found a promising recipe for a Lemon and Herb-Crusted Halibut (which plays nicely on the "bitter herbs" theme from the seder plate). But halibut is awfully darn pricey, especially in these quantities. Can anyone suggest a substitute that would be firm enough to hold up well when crusted and pan fried? Thanks!