Thaw Snapper Portions. Pat dry. Season with salt and pepper. Reserve. In a small saucepan, bring water to a boil; stir in rice and oregano. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
In a large skillet, heat oil over medium-high heat; sauté onions, zucchini and squash until vegetables are lightly browned 5-7 minutes. Stir in rice, mix well and reserve.
Using another skillet, heat oil over medium-high heat; sear Snapper portions skin side down, 2-3 minutes each side or until fish is cooked through and it flakes easily with a fork.
Serve the vegetable rice first and top it with the Snapper portion. Garnish with fresh oregano leaves.