Peel the husk from the corn and place on a small perforated tray, place into a pre-heated oven steam setting 100 degrees for 7 mins
Score the skin of the snapper and set aside
Peel the Spanish onion and remove the heart and finely dice and place it in a small mixing bowl
Cut away the skin from the cucumber and finely dice and add to the bowl, cut the Jalapeno in half and remove the seeds, dice and add to the mix also
Cut the cherry tomatoes into fine wedges add to the bowl, chop the spring onion, coriander and mint and add to the salsa Squeeze the juice of 1 lime into the salsa, season with salt and a heavy splash of olive oil, mix well and set aside Remove the corn from the oven and set aside to cool slightly
Place the snapper on a sheet of baking paper, season both sides with salt and olive oil and place another sheet of paper on
top
Place the snapper into the oven steam setting 80 degrees for 12 mins
While the snapper cooks cut away the kernals from the corn and break up slightly with your fingers and mix through the salsa, check the seasoning of the salsa and adjust with salt and extra lime juice if needed
With 2 mins remaining on the timer heat a medium size frypan over medium heat
Remove the snapper from the oven and pat dry with some paper towel, add a small splash of olive oil to the pan and pan fry skin side down for 2 mins
Remove from the heat and add the butter, turn the fish over and baste the skin with the melted butter Place the fish on a plate and spoon over the salsa and serve