BBC Food - Recipes - Red snapper a la talla with pineapple pico de gallo

Ingredients

• 5 tbsp mayonnaise
• 2 tbsp lime juice
• 1 tbsp sea salt flakes
• ¼ tsp freshly ground black pepper
• 1 x 2.5kg red snapper , scaled, gills removed and gutted, sliced open into a butterfly cut
• 125g/4½oz unsalted butter , melted
• 10 guajillo chillies (seeds and membranes removed)
• 5 ancho chillies (seeds and membranes removed)
• 4 tomatoes , peeled and seeds removed
• 2 garlic clove, grated
• 2 tbsp vinegar
• 4 cloves
• 40g/1½oz diced onion
• ½ tsp Mexican oregano
• ½ tsp chopped fresh thyme
• ½ tbsp fresh marjoram
• ½ tsp cumin
• 30g/1oz unsalted butter
• 2 tbsp sunflower oil
• salt and freshly ground black pepper
• half a pineapple , peeled and thickly sliced
• 1 bird's-eye chilli , very finely chopped
• 2 limes , juice only
• 1 onion , finely chopped
• 2 tbsp finely chopped fresh coriander