In a medium bowl, whisk together coconut milk, lime zest, lime juice, honey, salt, black pepper, and red pepper flakes (if using).

Place the fish fillets in a shallow dish and pour the coconut lime mixture over them. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat your grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Remove the fish from the marinade, allowing excess to drip off. Reserve the marinade for later.

Cook the fish for about 4-5 minutes on each side, or until it flakes easily with a fork and is cooked through.

While the fish is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Once the fish is done, drizzle the garlic butter over the fillets and serve immediately, garnished with fresh cilantro and lime wedges.