- 4-5 mahi mahi fillets 4-6 oz. each
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 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
- freshly chopped chives
- 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 ¼ 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.