Grilled Bluefish with Charred Cherries and Peppers

Name: Grilled Bluefish with Charred Cherries and Peppers
Ingredients: 2 (1- to 1 1/2-pound) whole bluefish, bonito, or mackerel (about 1 1/4 inches thick), gutted and scaled; 3 medium-size red or yellow bell peppers; 1 cup fresh Rainier cherries, stemmed (or frozen pitted cherries, thawed); 2 tablespoons plus 2 teaspoons olive oil, divided; 1 tablespoon white wine vinegar; 2 teaspoons chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1 tablespoon plus 3/4 teaspoon kosher salt, divided; 1/4 teaspoon crushed red pepper, plus more to taste; 2 tablespoons grapeseed oil, plus more for oiling grill grates; 8 oregano sprigs, divided; 8 thyme sprigs, divided; Lemon or lime wedges, for serving