Make sauce by combining wine, lemon juice, shallot, garlic, vinegar, and thyme in a saucepan. Bring to boil, reduce heat to med-high, and simmer until reduced to 1/4 cup...about 10 minutes. Reduce to med-low and half butter, whisking until just melted, then add rest of butter.Whisk in lemon zest, salt and pepper, and set aside. For the rice, melt butter over medium heat in a large sauce pan. Add onion, celery and garlic and cook about 3 minutes until softened. Stir in green onions, tomatoes, parsley, and rice and cook 2 minutes stirring. Stir n 1/4 cup water, chicken broth, salt and bay leaves, then bring to boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove sauce pan from heat and let stand. (Don't worry if very bottom layer of rice is a little burned or crusty...this is natural and also delicious if you can scrape it up! For fish, preheat grill and grease with olive oil. (Tip...spray or brush olive oil directly on fish, instead of on grill, to get maximum effect with minimum use of oil) Sprinkle Creole seasoning liberally over the fish so that it has a nice, redish coat. Grill fillets over medium-high heat, until firm and opaque throughout, about 2.5 minutes per side. Grill lemon wedges on medium-high about 30 seconds per side for looks (optional). Reheat sauce over low heat. Spoon rice onto plates (removing bay leaves if you see them), place a fillet on top of rice, and spread with sauce or serve sauce on the side. Garnish with lemon wedges, parsley and/or rosemary.