Remove the Mahi Mahi fillets from the refrigerator 15-20 minutes prior to cooking. Pat them dry, and season both sides with garlic powder, onion powder, salt, and paprika.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned Mahi Mahi fillets. Cook for about 4 minutes on one side until golden brown, then flip and cook for an additional 2-4 minutes until at least 137°F internal temperature.

In the same skillet, reduce the heat to medium and add the minced shallots. Sauté for about 2 minutes until translucent. Add the minced garlic and cook for an additional minute.

Stir in 1 cup of low sodium chicken broth, followed by ½ cup of heavy cream and lemon juice. Season with salt, pepper, thyme, and parsley. Bring to a simmer for about 2 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Gradually add to the simmering sauce, stirring continuously until it thickens (about 1-2 minutes).

Return the cooked Mahi Mahi fillets to the skillet, gently coating them in the sauce. Heat through for about 1 minute. Serve immediately, garnished with parsley, if desired.