Instructions: Slice celery and carrots into 1in chunks at a 45 degree angle. Melt 1 stick of margarine in large skillet over low flame. Season fillets to taste with dry ingredients and spread in single layer in skillet. Sear both sides of fillets, then remove and coat with teriyaki sauce. Set aside. Melt remaining margarine and add veggies. Add pepper and teriyaki sauce to taste and cook until veggies are crisp-tender. Stir constantly. Return fillets to skillet, gently stir, cover and reduce heat. Cook until fish is white and flaky. Serve over long grained brown rice.

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