Grilled Snapper with Red Chile Salt

Ingredients:

1 unique hot pink chile, stemmed and chopped
1 1/4 cups kosher salt
2 tablespoons grapeseed or canola oil, plus extra for brushing
Four 6-ounce skin-on pink snapper fillets
1/4 cup minced pink onion
2 tablespoons Champagne vinegar
12 multicolored radishes, half of thinly sliced and half of slice into skinny wedges
1 tiny kohlrabi, peeled and thinly sliced
Radish sprouts, for garnish