Spanish-Style Snapper with Roasted Red Pepper Sauce

Eco-friendly choice.Cutting out the skin ensures fast, even cooking and a super-crystalline texture. Look for snapper from the Gulf of Mexico or use one of the recommended substitutes.
Put the bread in a small bowl; cover with water. Let stand for 5 minutes; strain. Combine the soaked bread, sweet pepper, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; beat until smooth.In the skin of each fillet, make 3 incisions (1/4-inch deep). Sprinkle the meat fillets evenly with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon black pepper. Preheat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Place the fillets skin-side down in the pan; cook for 6 minutes. Turn over and cook for 2 minutes or until the fish is easily delaminated when pricked with a fork. Arrange 1 fillet on each of the 4 plates; sprinkle each serving with a mixture of 3 tablespoons of red pepper. Sprinkle with parsley.