Fernando Stovell served up a tasty Mexican red snapper a la talla with pineapple pico de gallo on Saturday Kitchen.

The ingredients for the red snapper are: 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 and 125g unsalted butter, melted.

For the sauce: 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 diced onion, ½ tsp Mexican oregano, ½ tsp chopped fresh thyme, ½ tbsp fresh marjoram, ½ tsp cumin, 30g unsalted butter, 2 tbsp sunflower oil, salt and freshly ground black pepper.

For the salsa: half a pineapple, peeled and thickly sliced, 1 bird’s-eye chilli, very finely chopped, 2 limes, juice only, 1 onion, finely chopped and 2 tbsp finely chopped fresh coriander.