4 SERVINGS

Grilling whole stuffed fish is not as tricky as it sounds. We tie ours with kitchen twine,which makes them easy to handle.

1/4 small white onion,finely chopped

1/2 cup finely chopped fresh cilantro

1/4 cup fresh lime juice

1 tsp grated peeled ginger

1 tsp sugar

1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing

2 red chiles (such as Fresno or serrano), with seeds,thinly sliced,divided

1/3 cup plus 1 tbsp vegetable oil

Kosher salt

2 whole branzino or small red snapper,cleaned

1 lime, thinly sliced

Prepare grill for medium high heat.Mix onion,cilantro,lime juice,ginger,sugar,chopped mint,half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.

Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tbsp oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. ( If  asmall knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.

DO AHEAD:

Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.