Grilled Whole Fish with Four Pepper-Ginger Sauce

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Four Pepper-Ginger Sauce:

3 cups red wine vinegar

1 cup distilled white vinegar

2 cups granulated sugar

1/2 habanero chile

2-inch piece fresh ginger, peeled and chopped

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1/2 poblano chile, finely diced

3 tablespoons finely chopped fresh mint leaves

1 tablespoon finely chopped fresh Thai basil leaves, plus more for garnish

1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish

Salt

Grilled Whole Fish:

4 whole red snapper, 1 1/2-pounds each, scaled, gutted, and scored

Salt and freshly ground black pepper

Olive oil