Dijon-Spiced Mahi-Mahi with Black Bean Fettuccine

Dijon-Spiced Mahi-Mahi with Black Bean Fettuccine
48 servings


Ingredients Weights Measures
GREY POUPON Classic Dijon Mustard, divided 3 lb. 1-1/2 qt.
Canola oil, divided 6 oz. 3/4 cup
lime juice 10 oz. 1-3/4 cups
pineapple juice 6 oz. 1 cup
peeled ginger, minced 1 oz. 2 Tbsp.
brown sugar, firmly packed 1 lb. + 4 oz. 1 qt.
chili powder 1-1/2 oz. 1/2 cup
canned whole kernel corn, drained 12 oz. 2 cups
green onions, thinly sliced 1 lb. 1-1/4 qt.
red peppers, chopped 8 oz. 2 cups
dry black beans, cooked 12 oz. 2 cups
dry white beans, cooked 12 oz. 2 cups
mahi-mahi, cut into 4-oz. portions 12 lb. 48 each
fettuccine, cooked 15 lb. 7-1/2 qt.


MIX 1/2 cup of the mustard (or 1 tsp. for trial recipe), 1/4 cup of the oil (or 1/2 tsp. for trial recipe), lime juice, pineapple juice and ginger with wire whisk until well blended. Set aside.

PREPARE spice rub by mixing remaining 5-1/2 cups mustard (or 3 Tbsp. for trial recipe) with brown sugar and chili powder. Set aside.

SAUTE corn, onions, peppers and beans in remaining 1/2 cup oil (or 1 Tbsp. for trial recipe) for 5 minutes or until thoroughly heated. Set aside; keep hot.

FOR Each Serving: Coat each side of 4-oz. portion of fish with 1 Tbsp. of the spice rub. Grill 3 minutes on each side or until fish is cooked through, brushing with additional 1 Tbsp. spice rub during last minute of grilling time.

TOSS 5 oz. of the fettuccine, 1/2 cup of the corn mixture and 2 tsp. of the pineapple juice mixture. Place on serving plate; top with fish. Serve immediately.

Kraft Kitchens Tips

For a variation in flavor, mix the prepared spice rub with pineapple juice mixture. Use as a glaze for the grilled fish.
Bean mixture can be prepared ahead of time. Cover and refrigerate up to 24 hours. Reheat as needed.
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