1/2 c. sliced carrots
1/2 c. pineapple chunks (canned in its own juice)
1/4 c. diced red & green bell peppers
2 tsp. each firmly packed brown sugar & teriyaki sauce
1 tsp. each cornstarch & red wine vinegar
1/2 tsp. salt

3 tbsp. all-purpose flour
1/4 tsp. double acting baking powder
1/8 tsp. salt
3 tbsp. water
10 oz. scrod fillets, cut into 1" pieces
1 tbsp. + 1 tsp. vegetable oil

To Prepare Medley: In a 1 quart saucepan, cook carrots until tender. Stir in pineapple chunks, red and green peppers and cook until mixture is heated. In small bowl, combine reserved pineapple juice with remaining medley ingredients, stirring to dissolve cornstarch; pour over carrot mixture and cook, stirring constantly until mixture thickens and is thoroughly heated, set aside.

To Prepare Fish: In a small bowl, using fork, combine dry ingredients and add water. Stir until batter is smooth. Add fish pieces to batter until all fish is coated. In non-stick skillet, heat oil over medium high heat and cook fish until golden brown on both sides, 2 to 4 minutes and carefully turn pieces over and cook until brown on other side. Remove fish to a platter and top with warm medley sauce.

Makes 2 servings.