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Fleming’s Celebrates National Seafood Month

Fleming’s is back in studio with recipes for Ponzu sauce and Wagyu Strip with Shallot Butter.


Yellowfin Tuna & Citrus Ponzu 


8 oz. Yellowfin Tuna

2 tablespoons Peppercorn Mix

Mache Greens

2 tablespoons Soy Ginger Sauce

2 tablespoons Citrus Ponzu Sauce

Edible Orchids


Cover outside of Tuna with Peppercorn Mix. Sear on Flattop for 2 mins on each side.

Place dry Mache Greens in the center of a large bowl.

Cut tuna into ¼” slices and fan around the mache greens.

Zig-Zag Soy Ginger Sauce over Tuna & pour Citrus Ponzu Sauce down the Mache Greens.

Garnish with Edible Orchids.

Citrus Ponzu


Lemon (Juice & Zest)

Lime (Juice & Zest)

Orange (Juice & Zest)

Soy Sauce

Sesame Oil

Plum Reduction



  • Combine all ingredients in a small sauce pot. Bring to a boil and lower to medium heat. Let simmer for 15 minutes.
  • Place in an ice bath to cool.

Wagyu Strip w/ Shallot Butter


16 oz. Wagyu Strip

2 Tablespoons S&P Blend

3 oz. Shallot Butter

Rosemary Sprig


Take a scoop of Shallot Butter & let sit at room temperature.

Season Wagyu with Salt & Pepper. Cook to desired temperature.

Place room temperature butter atop steak.

Take torch and slightly toast the Rosemary Sprig on every side.

Place Rosemary Sprig atop Shallot Butter for aroma and flavor.

Shallot Butter


Shallots rough diced


Kosher Salt

Rosemary minced

Black Pepper


Place butter in a large sauté pan on medium heat.

Add Shallots, Salt, Rosemary and Black Pepper.

Cook for 6 mins on medium heat or until Shallots are translucent.

Place Butter mixture into mixer and pulse until smooth.