Marinate the fish for at least 1 hr. or as long as overnight. Place all ingredients under “Mango Sauce” into a food processor and blend until smooth.
Heat 2 tbsp of coconut oil in a non-stick large frying pan over high heat. When hot, drench the marinade then add the fish. Note: place the fish slices into the pan individually and separate them to two batches to pan fry if necessary. You should hear a loud sizzle, after which you can decrease the heat to medium-high. Do not turn or move the fish until you see a golden brown on the side, about 5 minutes. Season a small pinch of salt. Then carefully turn the fish to fry on the other side. Once it’s done, transfer to a large plate.
Use the remainder of the oil and heat in the frying pan, turn off the heat and add 2 cups of scallions and 2 cups of dill. Give a gentle toss until the scallions and dill have wilted, about 15 seconds. Season with a small pinch of sea salt.
Pour the scallion/dill oil over the fish and serve with fresh cilantro, lime, pine nuts (optional), and mango dipping sauce.