In a small bowl, combine 2 teaspoon garlic powder and 2 teaspoon smoked paprika. Pat 4-5 Mahi Mahi fillets dry and generously sprinkle the fish on both sides with the spice mixture. Pat the mixture into the surface evenly. Let the seasoning sit on the fish while making the sauce.

In a nonstick pan over medium heat, melt 4 tablespoon Unsalted butter. Once pan is heated, add ¼ Cup Diced Onions and cook about 5-7 minutes or until they become translucent. The butter may darken but should not scorch. Whisk in 4 cloves Garlic and stir often for 1 minute or until the garlic turns golden.

Add 3 tablespoon Flour and continue stirring constantly until golden, about 1 minute. Whisk in ¾ Cup Chicken Broth, a little at a time, until the mixture is smooth.

Slowly whisk in ¾ Cup Heavy whipping cream. Add ½ teaspoon Salt and ½ teaspoon Ground Black Pepper. Simmer until slightly thickened. Depending on the size of the pan, this could take 1-3 minutes. Add 2 tablespoon Lemon Juice. Remove from heat after thickening and set aside in a small bowl.

To the same pan, over medium heat, melt 1 tablespoon Unsalted butter and 2 tablespoon Olive oil.

Add fillets, and cook approximately 4 minutes on one side, flip fillets over, then cook an additional 2-4 minutes or until the fish is flaky and white throughout.

Remove the pan from heat and spoon the sauce over the fillets. Garnish with 2 tablespoon Fresh Herbs. Serve immediately.