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In a blender, combine the chopped bell pepper, green chilies, cilantro, parsley, juice of 3 limes, garlic, sugar, coriander, ground ginger, pinch of salt and olive oil until combined. Taste and add more olive oil or salt as needed, then set aside.
Prep the fennel slaw by thinly slicing the fennel bulb and red onion. In a bowl, mix together olive oil, juice of 1 lime, sumac, coriander, and salt to taste. Add the fennel and red onion, then toss to coat. Set aside and chill.
Heat a grill or grill pan over medium heat. Pat the fish dry and season with salt. Coat the grill with oil and place the fish skin side up, then cook for 4-5 minutes. Carefully flip and cook the skin side for an additional 4 minutes.
Serve on a platter with green sauce on the bottom and fish over it. Spread more sauce on top and garnish with the fennel slaw, fresh Aleppo pepper, and salt.