Preheat the grill.
Finely chop garlic.
Place clipfish in a grill pan, add garlic, olive oil and peppercorns. Grill with low heat until the fish is flakey.
Cut red pepper in thin slices.
Finely cut onions.
Marinate the red pepper and onions in olive oil and vinegar for 30 minutes on low heat.
Cut mint julienne.
When the fish is done, remove skin and bones. Finely flake the fish.
Place the fish in a dish. Add the marinade of red peppers and onions.
Sprinkle with flower of salt and peppercorns.
Add mint on top and serve.