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Grilled Branzino With Cilantro-Mint Relish

['1/4 small white onion, finely chopped', '1/2 cup finely chopped fresh cilantro', '1/4 cup fresh lime juice', '1 teaspoon grated peeled ginger', '1 teaspoon 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 tablespoon 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 tablespoon 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 a small 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.

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