Dijon-Spiced Mahi-Mahi with Black Bean Fettuccine

• 1-1/2 qt. GREY POUPON Classic Dijon Mustard, divided
• 3/4 cup Canola oil, divided
• 1-3/4 cups lime juice
• 1 cup pineapple juice
• 2 Tbsp. peeled ginger, minced
• 1 qt. brown sugar, firmly packed
• 1/2 cup chili powder
• 2 cups canned whole kernel corn, drained
• 1-1/4 qt. green onions, thinly sliced
• 2 cups red peppers, chopped
• 2 cups dry black beans, cooked
• 2 cups dry white beans, cooked
• 48 each mahi-mahi, cut into 4-oz. portions
• 7-1/2 qt. fettuccine, cooked

1. Mix 1/2 cup of the mustard (or 1 tsp.
2. for trial recipe), 1/4 cup of the oil (or 1/2 tsp.
3. for trial recipe), lime juice, pineapple juice and ginger with wire whisk until well blended.
4. Set aside.
5. Prepare spice rub by mixing remaining 5-1/2 cups mustard (or 3 Tbsp.
6. for trial recipe) with brown sugar and chili powder.
7. Set aside.
8. Saute corn, onions, peppers and beans in remaining 1/2 cup oil (or 1 Tbsp.
9. for trial recipe) for 5 minutes or until thoroughly heated.
10. Set aside; keep hot.
11. For Each Serving: Coat each side of 4-oz.
12. portion of fish with 1 Tbsp.
13. of the spice rub.
14. Grill 3 minutes on each side or until fish is cooked through, brushing with additional 1 Tbsp.
15. spice rub during last minute of grilling time.
16. Toss 5 oz.
17. of the fettuccine, 1/2 cup of the corn mixture and 2 tsp.
18. of the pineapple juice mixture.
19. Place on serving plate; top with fish.
20. Serve immediately.

poupon, canola oil, lime juice, pineapple juice, peeled ginger, brown sugar, chili powder, kernel corn, green onions, red peppers, black beans, white beans, mahimahi, fettuccine

Taken from www.kraftrecipes.com/recipes/-1850.aspx (may not work)