1 1/2 lb. halibut
Cabbage leaves
1 c. chopped onion
1 c. shredded carrots
1/2 lb. asparagus
2 tbsp. butter
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 butter. 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.