In a 12-inch skillet cook the mushrooms, shallots, and garlic in the hot olive oil until tender. Stir in undrained diced tomatoes and wine. Bring to a boiling; reduce heat. Simmer, uncovered, for 15 minutes. Stir in roasted sweet peppers, dried tomatoes, and capers. Bring to a boil; reduce heat.
Carefully place the grouper fillets atop the sauce. Sprinkle with crushed red pepper. Simmer, covered, for 10 minutes more or until fish flakes easily with a fork. Sprinkle with parsley. Makes 4 servings.