4–5 mahi mahi fillets (4–6 oz. each, 1-inch thick)

2 tablespoons olive oil

1 tablespoon unsalted butter

3 tablespoons flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon pepper

3 tablespoons minced shallots

3–4 cloves garlic, minced

1 1/4 cups low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon cornstarch

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

2 tablespoons lemon juice (more or less to taste)

Salt and pepper to taste

Freshly chopped chives (optional, for garnish)

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In a medium bowl, mix together all the Spice Rub ingredients. Pat the mahi mahi fillets dry with paper towels, then rub the spice mixture evenly over the fillets.
Heat 1 tablespoon butter and 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add the mahi mahi fillets. Reduce the heat to medium and cook for about 4 minutes per side, flipping once. Cook until the fish reaches an internal temperature of 137°F, or until it flakes easily with a fork. If the fish is browning too quickly, lower the heat. Once cooked, remove the fillets from the skillet and tent with foil.
If needed, drain excess oil from the skillet, leaving about 1 tablespoon of oil. Add the minced shallots to the skillet and sauté for about 2 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and sauté for another 30 seconds.
Whisk together the chicken broth and cornstarch, then add it to the skillet, along with the heavy cream, lemon juice, thyme, and parsley. Simmer the sauce for 4-5 minutes until it has reduced by half and thickened slightly. Taste and season with salt and pepper, and add more lemon juice if desired.
Return the mahi mahi fillets to the skillet, nestling them in the sauce. Spoon the sauce over the fish and cook for another 2-3 minutes, ensuring the fish is well coated and heated through.
Garnish with fresh chives or parsley, if desired. Serve immediately with rice, mashed potatoes, or pasta.

For a Spicy Kick: Add a pinch of cayenne pepper to the spice rub for a little heat.
Different Protein: While mahi mahi is the star here, you can easily substitute other white fish like tilapia, cod, or snapper.
Herb Options: Experiment with fresh herbs like basil or dill in place of dried parsley and thyme for a fresher, more aromatic flavor.
Storage: Leftover mahi mahi can be stored in an airtight container in the fridge for up to 3-4 days.
Reheat gently in the microwave or stovetop to avoid overcooking the fish.