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Cut each fish steak in half horizontally so you have 4 thin steaks. Sprinkle with 1/2 teaspoon salt and pepper. Place coconut in a shallow dish and dredge the fish in it. Mix orange juice and cornstarch in a small bowl; set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook the fish until golden brown, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.