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.