Mahi Mahi in Lemon Garlic Cream Sauce

I have been in a recipe rut so got this from a friend -- it was ok...the Mahi Mahi was a little chewy but the sauce was delicious so would love to put this on top of tilapia next time!!!  It was really good - maybe Rossy overcooked the fish hahahaha  Excited to try this one again -- especially during Lent!!

Ingredients

Fish

• 4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

Spice Rub

• 3 tablespoons flour
• 1 tsp EACH garlic powder, onion powder, salt, paprika
• 1/2 teaspoon pepper

Lemon Garlic Cream Sauce

• 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 tsp EACH dried parsley, dried thyme
• 2 tablespoons lemon juice more or less to taste
• salt and pepper to taste

Garnish (optional)

• freshly chopped chives

Instructions

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.