Prepare the Fish: Allow Mahi Mahi fillets to rest at room temperature for 15-20 minutes, then pat dry and season with a mix of flour, garlic powder, onion powder, paprika, salt, and pepper.

Heat the Pan: In a skillet, heat olive oil and butter over medium-high heat until shimmering, about 1-2 minutes.

Cook the Fillets: Sear the seasoned Mahi Mahi fillets for about 4 minutes on one side until golden brown, then flip and cook for an additional 2-4 minutes.

Make the Sauce: In the same skillet, sauté shallot and garlic for 2 minutes until translucent, then add chicken broth and lemon juice.

Thicken the Sauce: Stir in thyme and parsley; add heavy cream with cornstarch mixture, simmer for about 3-5 minutes until thickened.

Combine and Serve: Return cooked fillets to the skillet, spoon the creamy sauce over them, and simmer for an additional minute. Serve immediately.