Remove the Mahi Mahi fillets from the refrigerator and let them sit at room temperature for 15-20 minutes.

In a shallow dish, combine flour with garlic powder, onion powder, salt, paprika, and pepper. Dredge each Mahi Mahi fillet in the spice rub.

Heat a large pan over medium-high heat, add olive oil and butter. Carefully place the dredged fillets into the pan and sear for about 4 minutes. Flip and cook for another 2-4 minutes until cooked through.

Lower the heat and sauté shallots in the same pan until translucent. Add minced garlic and cook for another 30 seconds. Then whisk in chicken broth, heavy cream, lemon juice, and thyme. Let it simmer until slightly thickened.

Return the fillets to the pan, spoon the sauce over fish, and let them warm through for an additional 1-2 minutes.

Plate the Mahi Mahi fillets, garnish with parsley, and serve with your choice of side dishes.