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Chop the garlic, ginger, parsley, peppers, and tomatoes. Blend the onion, peppers, and tomatoes.
Heat 3 tablespoons of olive oil in a pot and add the chopped garlic. Cook until caramelized.
Add the blended ingredients to the pot and let it cook for about 30 minutes on medium heat until thickened.
Add 1 teaspoon of Better Than Bouillon and the chopped parsley. Stir and turn off the heat.
Prepare a bed of sliced red onions and bell peppers in a sheet pan.
Pat the red snapper fillets dry and make shallow incisions on both sides.
Season the fish with a little salt and seafood seasoning.
Generously coat the fish with the prepared sauce, making sure to get it into the incisions.
Place the fish on the vegetable bed and broil at 500°F for 10 minutes.
Flip the fish, coat the other side with more sauce, and broil for another 8-10 minutes until cooked through.