4 red snapper fillets, about 1-inch thick, preferably fresh
¼ cup of dry white wine
1 can of tomatoes, cut up
2 - 3 garlic cloves, finely minced
½ cup onion, sliced
¼ cup sliced celery
2 tablespoons of lemon juice
½ teaspoon fresh oregano
¼ cup tablespoons of black olives, sliced
½ cup Feta cheese, crumbled
Salt and pepper to taste
2 tablespoons of olive oil
½ teaspoon of Italian seasoning
Garlic bread sticks
4 servings cooked white rice

Sauce
Heat olive in a large sauce pan, saute onions and celery just until tender; add garlic, wine, tomatoes, olives, lemon juice, oregano and simmer until hot; remove from heat and set aside;

Fish
Indoor grill: spray skillet with non-stick cooking spray and let get hot; sprinkle fish with salt and pepper, both sides; and grill for about 5-7 minutes (or until cooked to your preference), turning once half way through cooking time. Outdoor grill: using medium high coals, grill fish for about 4-6 minutes (or until cooked to your satisfaction), tuning once half way through cooking time; place grilled fish on bed of rice using individual serving dishes and spoon with sauce mixture and top with cheese.