Snapper With Bell Pepper Salsa

To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.

In a large nonstick skillet, heat the remaining tablespoon oil over medium-high.
Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.

Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.