Prepare all ingredients as described.
Heat a grill pan or barbecue to high, and brush the corn cobs with a little oil. Grill the corn on all sides until cooked through and slightly charred – about 12 minutes in total.
Run your knife down each cob to remove the kernels and place in a bowl, along with the capsicum, cucumber, spring onion, parsley and juice of 2 limes. Toss together and season with salt flakes to taste.
Slowly melt the butter in a heavy-based frying pan (cast iron is best for this). Brush each fish fillet with a little butter, then completely coat in the spice mixture.
Increase the heat until very hot, but not burning, and carefully place the fish fillets into the pan. Cook for about 1 – 2 minutes per side, depending on how thick the fish is, until the spice mix has gone very dark and crusty.
Remove from the pan.
