Combine all ingredients together and mix. Salsa can be stored in the first for 2 to 3 days.

To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4 to 5 minutes. As soon as it starts to turn golden brown, use a wooden spoon to toss continuously until evenly coated. Set aside.

Season Tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add Tilapia and cook until the edges are opaque, about 3 to 4 minutes.

Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture. (As the fish cooks, the coconut will “adhere” to it.)

Once Tilapia can be easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut, if desired. Serve with pomegranate salsa.