In a bowl, toss the calamari, lemon juice and coconut oil. Set aside to marinate.
Make the red pepper sauce: drain the roasted red peppers of any excess liquid by placing in a sieve and pressing down on them gently with the back of a spoon. Add them to a blender along with the extra virgin olive oil, lemon juice and garlic. Liquefy until smooth.
Heat a large skillet over medium until hot. Tip the calamari, oil and lemon juice into the pan; it should sizzle. Cook, stirring frequently, until opaque and until the edges are just beginning to take on a little color, about 4 – 5 minutes.
Sprinkle the calamari with the chopped cilantro and serve while hot alongside the roasted red pepper sauce.