Toast shredded coconut in a small dry pan over medium low heat for about 4-5 minutes. Set aside.
Season fish on both sides with salt, pepper and lemon juice. Heat a large pan over medium-high heat and add coconut oil. Once heated, add fish pieces and cook until edges are opaque, about 3-4 minutes. Flip the fish. Immediately cover the fish with shredded coconut. Remove fish from skillet when fully cooked (opaque and flakes easily).
Make the salsa by combining tomato, bell pepper, onion, pomegranate seeds, cilantro, lime juice, orange juice, and salt. . Salsa can be kept refrigerated up to 3 days.