Here’s everything you love about the cold Spanish soup in a chunky salsa, whose bright, varied flavors are a nice counterpoint to the sweeter, more delicate fish (look for domestic tilapia for a sustainable seafood choice). If you have leftovers, serve the salsa on top of slices of toasted bread as gazpacho bruschetta.
In a small bowl, combine the vinegar, garlic, paprika, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper, whisking to dissolve the salt. Whisk in 3 tablespoons of the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)
In a medium bowl, combine the tomato, cucumber, bell pepper, onion, olives, and parsley. Add the dressing and toss gently.
In each of 2 large nonstick skillets over medium-high heat, warm 2 tablespoons of the remaining olive oil. Sprinkle the fish with the remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Add 3 fillets to each skillet and cook until well browned and cooked through, 2-3 minutes per side. (If you don’t have 2 large nonstick skillets, cook the fish in batches.)
Serve the fish hot, with the salsa on top.