Remove the mahi mahi fillets from the refrigerator and let them sit at room temperature for 15–20 minutes.

In a small mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and paprika. Mix well, then season both sides of each fillet.

In a heavy-bottom skillet, heat olive oil and butter over medium-high heat until shimmering.

Lay the seasoned mahi mahi fillets in the hot skillet and sear for about 4 minutes on one side.

Flip the fillets and cook for an additional 2-4 minutes, until golden and the internal temperature reaches 137°F.

Remove the mahi mahi from the skillet and tent with foil to keep warm.

In the same skillet, lower the heat, add shallot and garlic, and sauté until fragrant.

Whisk in chicken broth, dried thyme, lemon juice, and heavy cream, then bring to a simmer.

Return the mahi mahi fillets to the skillet and spoon sauce over them, simmer for 2 minutes.

Drizzle with extra sauce, garnish with parsley, and serve warm.