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Steamed Halibut

1 1/2 lb. Halibut
Cabbage leaves
1 cup chopped onion
1 cup shredded carrots
1/2 lb. asparagus
2 Tbsp. margarine
4 Tbsp. white wine
2 garlic cloves
2 tsp. fresh ginger root
2 tsp. oregano
Salt and pepper to taste
4 large pieces of foil

Line up foil, rub center of half of each with margarine. Divide Halibut into four portions. Place 2 or 3 leaves of cabbage on foil, then onion and carrots divided evenly into four. Place Halibut on top. Arrange asparagus on sides. Tuck garlic and ginger root into onions.

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