If you’re not cooking, make sure you choose the right meats and fishes to grill to keep your barbecue light.
Meat : go for leaner cuts, like steaks and breast meat and limit portions to 100g. if you’re not making a marinade, wrap white meat in foil before barbecueing and sprinkle with herbs, so as to seal in moisture and prevent it from drying out. Cook red meat lightly to retain juices.
Fish : eat as much of whatever you like, whether oily fish like sardines, tuna and mackarel or lean, like sole, cod and sea bass.