Snapper With Bell Pepper Salsa

medium red bell peppers, ribs and seeds removed, chopped

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

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

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

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

fresh parsley leaves, chopped

plus 1 teaspoon olive oil

Coarse salt and ground pepper

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