Healthy Grilling

The sauce for this shrimp is a simple version of Italy’s salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Give a beach party worthy of Gidget with guests in bathing suits and sunglasses and a menu of lean-but-luscious turkey burgers.

Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.

“Grilling over an open flame is my favorite way of cooking,” says Charlie Parker. “It gives food so much flavor without the need for butter.” Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.

Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Barbara Lynch stuffs the fish with lemons and herbs, then grills it until the skin is browned and crispy to add even more flavor.

Classic Andalucian gazpacho combines raw vegetables like tomatoes and onions with red wine vinegar for a little kick. Kerry Simon transforms the recipe by using grilled vegetables brightened with a blend of vinegar, orange juice and lemon juice.

David Burke grills beef tenderloin, cuts it into long, thick slices about the length and width of a hot dog, then cradles each piece in a soft bun. One summery relish, made with kernels of sweet corn and bits of red onion tossed with cider vinegar, goes on top of all the “dogs.”

To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a salsa.

“If I don’t have good food at hand, I always eat the wrong thing,” Quinn Hatfield says. That’s why he keeps grilled meats in his fridge for sandwiches.

Chiles and tomatillos make the base for this smoky sauce, which is paired with grilled trout and a tart cucumber salad.

Luke Mangan particularly likes juicy, sweet Yamba prawns (a.k.a., shrimp) from New South Wales, but any variety of fresh, large shrimp will do.

Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.

These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard, coriander and jalapeño.