Preparation

• In a small bowl, combine garlic powder and smoked paprika. Pat the Mahi Mahi fillets dry and sprinkle the spice mixture on both sides, letting it sit while making the sauce.
• In a nonstick pan over medium heat, melt unsalted butter. Once heated, add diced onions and cook for 5-7 minutes until translucent, then add minced garlic and stir for 1 minute or until golden.
• Add flour and stir constantly until golden, about 1 minute. Whisk in chicken broth gradually until smooth.
• Slowly whisk in heavy whipping cream, then add salt and pepper. Simmer until slightly thickened, around 1-3 minutes. Remove from heat and add lemon juice.
• In the same pan, melt unsalted butter and olive oil over medium heat.
• Add fillets, cooking about 4 minutes on one side. Flip and cook an additional 2-4 minutes until flaky and white throughout.
• Remove from heat and spoon sauce over fillets, garnishing with fresh herbs. Serve immediately.