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

Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the seasoned Mahi Mahi fillets for about 4 minutes without moving, then flip and cook for another 2-4 minutes until they reach 137°F.

Transfer the cooked Mahi Mahi to a plate and cover. In the same skillet, sauté 3 tablespoons of chopped shallots and 3-4 minced garlic cloves until fragrant and translucent for about 2 minutes.

Pour in 1 cup of chicken broth, add 2 tablespoons of lemon juice, 1 teaspoon of dried thyme, and fresh parsley. Bring to a gentle simmer. Mix together ½ cup of heavy cream with 1 tablespoon of cornstarch; stir into the mixture and cook until thickened, about 3-4 minutes.

Return the Mahi Mahi fillets to the pan, nestle them in the sauce, and allow to heat through for another 2 minutes.

Plate the Mahi Mahi fillets, drenching with sauce. Garnish with fresh parsley and serve immediately with sides like rice or a salad.