Start off lean. Pork loin chops and tenderloin, skinless chicken breasts, lean cuts of beef and fish are good choices for the grill. Trim the fat. Trimming or removing visible fat prior to cooking reduces total fat per serving by nearly 50 percent. Develop an eye for size.
Portion control is just as important as buying and preparing lean.
3-ounce serving of meat, fish or poultry is about the size of a deck of cards. Rub it on. Try experimenting with rubs and marinades. Rubs are blends of dried herbs and spices that flavor the exterior of meat as it cooks. Marinades, made with herbs, spices and an acidic liquid like wine vinegar or lemon juice, enhance the flavor of meats.