Cut the fish into 1-inch chunks and coat all sides with the flour.

Melt the coconut oil in a skillet over medium heat and cook the fish on both sides until it's golden brown and cooked (white and flaky) all the way through, about 5 - 6 minutes. If you chose seafood that's on the thinner side, it will not take as long to cook.

Transfer the fish to a clean plate and add the garlic, ginger, and red pepper to the same pan. Cook for 1 minute while scraping up the brown bits off the bottom of the pan and stirring. (I found that the gluten-free flour stuck a little more than normal during this step - be careful not to let it burn!)

Pour in the water, soy sauce, honey, and vinegar and cook while stirring occasionally until it thickens, 2 - 3 minutes. Add the fish back into the pan to coat, garnish with green onions if desired, and serve.