Mahi Mahi

Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi 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 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 onion and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds. Add chicken broth to skillet along with heavy cream, lemon juice, thyme, parsley, chives and red pepper flakes. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Serve immediately with rice, mashed potatoes or pasta.