INGREDIENTS
Fish:
4-5 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
Freshly chopped chives, optional
DIRECTIONS
Mix together all of the spice rub ingredients in a medium bowl. Pat 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 additional 2-4 minutes to your liking, depending on thickness. Mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove fish to a plate and tent with foil.
If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallots 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, about ¼ teaspoon each and add additional lemon juice if desired.
Nestle fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives (optional). Serve immediately with rice, mashed potatoes or pasta. §
