Snapper With Bell Pepper Salsa

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2 medium red bell peppers, ribs and seeds removed, chopped

1 small ripe avocado, halved, pitted, peeled, and diced

1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced

1/2 small red onion, finely chopped (1/4 cup)

2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving

1/4 cup fresh parsley leaves, chopped

1 tablespoon plus 1 teaspoon olive oil

Coarse salt and ground pepper

4 skin-on red snapper fillets (about 5 ounces each)

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