Prepare the Mahi Mahi by removing fillets from the fridge and letting them sit at room temperature for about 15-20 minutes. Pat dry with paper towels.

Season the fish by combining flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Toss the fillets until evenly coated.

Heat a large heavy-bottom skillet over medium-high heat, adding olive oil and unsalted butter. Wait until the skillet is hot.

Sear the mahi mahi fillets in a single layer for approximately 4 minutes. Flip them gently after developing a golden-brown crust.

Finish cooking the fish for an additional 2-4 minutes until opaque and flaking easily, then transfer to a plate and cover with foil.

In the same skillet, lower to medium heat, add minced shallots and garlic. Sauté for 2-3 minutes until translucent.

Create the cream sauce by adding chicken broth, heavy cream, cornstarch, dried parsley, and dried thyme. Whisk and simmer until thickened.

Combine the mahi mahi fillets back into the skillet, coating them with the sauce and warming through for 1-2 minutes before serving.