+ Poseidon Restaurant and a Hilton Head Vacation (Part 2)

~ Caprese Grilled Fish is a super-simple yet incredibly delicious meal that’s perfect with summer’s best tomatoes and basil! Just the kind of fresh fish recipe you’ll find on the menu at Poseidon restaurant in Hilton Head, South Carolina – or the type of recipe to make when you’re dreaming of a sunny, beachy vacation! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •

Even though we’re lifelong Ohioans (well, at least for now …), returning to the Carolina coast always feels a little like coming home.

This year, as we pulled onto the lane that leads to the condos we always stay in, I found myself happily murmuring, “We’re home.”

One of the best parts of returning to a place you love is knowing what to expect and what to look forward to. In a season when kid schedules change constantly, it’s a relief to escape to a spot that feels welcoming and reliably comforting.

For us, that spring-break happy place is Hilton Head.

All those checklist activities I mentioned yesterday were there, waiting for us. But even as we crave predictability, we’re always scouting for something new. Luckily, Hilton Head offers both familiar pleasures and fresh adventures, and every year our to-do list grows longer.

One of our favorite simple pleasures is biking around the island. Hilton Head has miles of paved bike trails and firm sand that’s perfect for beach biking. We explore new neighborhoods, see hidden spots and get great exercise.

If you’re planning a trip, you can bring your own bikes, but renting beach-ready bikes with wide tires when you arrive is easier and saves your equipment from salt spray and corrosion.

We also love watching dolphins. A few years ago we rented a speedboat and saw many playful dolphins in the saltwater inlets. This year we opted for kayaks — a quieter, closer way to meet wildlife. We named a curious dolphin “Heidi” and spent a magical afternoon watching her surface nearby, then slip away with a flick of her tail.

Another great option for a day trip is Savannah, less than an hour away. Its historic river walk and moss-draped squares are perfect for wandering. We took a trolley tour on a previous visit and, this time, spent a full day there — even staying for an evening ghost tour the kids loved.

Savannah’s history and charm make it an easy, rewarding side trip from Hilton Head. If you have time, explore the squares, see historic homes, and soak up the atmosphere.

As a longtime foodie, one of my favorite parts of any trip is discovering restaurants. This year we found Poseidon, a stylish waterfront restaurant that opened in 2015. It’s polished and relaxed, right on Broad Creek in Shelter Cove Towne Center, with lovely views and a Sunset Celebration countdown that draws a crowd.

Poseidon features an oyster bar, outdoor seating around a NautiBar, and a rooftop nightclub called The Rooftop. Scott and I had planned a date night there, but we ended up spending one more evening with the kids — next time we’ll make it up to the rooftop.

Chef Brad Blake from Poseidon generously shared a Caprese Grilled Fish recipe with us. While it’s not a regular menu item, it reflects the restaurant’s emphasis on fresh seafood and would make a perfect daily special.

This dish is simple, healthy and bursting with summer flavor: mild white fish grilled quickly, topped with a fresh Caprese mixture of tomatoes, basil and mozzarella tossed with balsamic and olive oil.

Quick tips to get the best result:

• Select the right fish: Choose sustainably sourced, meaty white fish such as cobia or grouper when possible. When those aren’t available, milder, readily available varieties like tilapia work beautifully and are budget-friendly. Ask your fishmonger what’s fresh that day.
• Use top-quality ingredients: Because the recipe is so simple, ripe summer tomatoes, fragrant basil, good olive oil and a fine balsamic make a major difference.
• Grill smart: You can grill one large filet and portion at the table for a dramatic presentation, or grill individual portions for easier flipping. Grill directly on grates for marks, or use a nonstick grill topper to prevent delicate pieces from slipping through.
• Adjust the topping: Taste the Caprese mixture after combining and tweak garlic, basil or balsamic to your preference. The topping scales easily for more guests or fewer servings.
• Serve as a meal: This fish pairs beautifully with pasta, fresh or wilted spinach, and simple sides for a complete summer dinner.

If you visit Hilton Head, add Poseidon to your list along with biking, beach time and a possible Savannah excursion. And if you try the Caprese Grilled Fish at home, you’ll have a little taste of that beachy vacation anytime you want.

More Daydream-Worthy, Easy Fish Recipes …

• Easy Honey-Glazed Salmon
• Asian Salmon Burgers with Avocado and Hoisin Sauce
• Super-Fast Asian Salmon Pasta with Easy Peanut Sauce
• 25 Salmon Recipes … Easy, Super Nutritious and Incredibly Delicious!
• 33 Easy Fish Recipes to Love All Year Long
• 10 Deliciously Easy Baked Swordfish Recipes

Caprese Grilled Fish

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Caprese Grilled Fish is super simple yet incredibly delicious! It’s an easy grilling recipe for cookouts and family suppers!

•  Ready in 30 Minutes or Less  •

Ingredients

For the Caprese Topping:

• 1 1/2 cups seeded, diced tomatoes (about 2-3 medium tomatoes)
• 2 ounces (about a heaping 1/3 cup) cubed fresh mozzarella
• 1/4 cup finely chopped fresh basil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

For the Grilled Fish:

• 1 1/4 pounds firm white fish (tilapia, grouper or cobia)
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

For the Caprese Topping:

1. In a medium bowl, combine tomatoes, mozzarella, basil, balsamic vinegar, 1 tablespoon olive oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Let rest 10–15 minutes while you prepare the fish.

For the Grilled Fish:

1. Prepare and preheat the grill.
2. Brush the fish on both sides with 1 teaspoon olive oil. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over both sides. You can cut the fish into portions before grilling or after.
3. Grill over medium heat. Let the first side sear about 3–4 minutes until golden grill marks form. Rotate the fish 90 degrees while still on the first side to create cross-hatch marks and grill another 3–4 minutes.
4. Flip and grill the second side until the fish is cooked through and flakes easily with a fork, about 4–8 minutes depending on thickness.

To Serve:

1. Spoon the Caprese topping over the grilled fish and serve immediately.

Notes

Fish: Choose locally caught, sustainable fish when possible. Meaty varieties like cobia or grouper are ideal; tilapia is a good, affordable alternative if those aren’t available.

Nutrition Information:

Yield: 4 servings
Serving Size: 1/4 of the fish and topping

Amount Per Serving:
Calories: 277Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 521mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 40g

Nutrition information is an estimate and may vary depending on ingredients and preparation. Consult a professional for specific dietary guidance.