Add the first 6 ingredients (cilantro through red bell pepper) to a medium size bowl.
Pour apple cider vinegar over and toss well. Refrigerate until ready to serve.
Coat grill rack with nonstick cooking spray and preheat to 300-degrees.
Drizzle fillets with olive oil and season with salt and pepper to taste.
Grill fish for 5 minutes per side keeping covered.
Serve warm over slaw.