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Mmmmm.... yeah! From carlsbadcravings.com
I made this with Air Fryer Parmesan Rosemary Fries (Side Dishes section) and they were even more amazing dragged through the sauce. This recipe makes plenty of sauce, but you'll want to double the fries if you're serving four at dinner (one batch of fries is perfect for Bryce and me - but we're fairly restrained potato eaters). Or just make a big ol' bowl of mashed potatoes or your favorite carb that aches for a tasty sauce/gravy.
Fish
4-5 mahi mahi fillets 4-6 oz. each, 1-inch thick (I bought one large skin-on filet and cut it to appropriate pieces... you want skin-on if possible)
2 tablespoons olive oil
1 tablespoon unsalted butter
Spice Rub
2 tablespoons flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp smoked paprika
1/2 teaspoon pepper
Lemon Garlic Cream Sauce
3 tablespoons minced shallots
3-4 cloves garlic minced
1 1/4 cups chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch (I added another 1 t or so to make it more gravy-like)
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice more or less to taste
salt and pepper to taste
Mix together all of the Spice Rub ingredients in a small bowl. Pat mahi mahi dry and rub spices into the fish on both sides.
Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, skin side down, and cook approximately 4 minutes, flip fillets over, turn heat down to medium and cook an addition 2-4 minutes to your liking (it will depend on thickness; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot 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 and add additional lemon juice if desired.
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