Why they’re good for you: One of the few meats high in vitamin C—one serving contains nearly half your recommended daily intake—clams are also loaded with iron.
Prep: None needed. Just toss the shells on the grill.
How to cook ’em: Grill over high heat until they pop open
Why it’s good for you: Lobster meat is significantly lower in fat than pork and beef. Plus, the tasty seafood comes with a healthy dose of calcium.
Prep: While the lobster is still alive, cut it in half lengthwise, drain and reserve the juices, and brush with olive oil or butter.
How to cook it: Place the cut side down on a very hot grill for three minutes, then flip and pour the juice over the top; grill for another 4-5 minutes. The heat caramelizes the meat, giving it more fl
Why it’s good for you: Deer meat is an amazing substitute in traditional meat dishes. It has fewer calories than chicken breast, and twice as much iron as beef.
Prep: Marinate in red wine or olive oil before grilling.
How to cook it: Lean meats are best cooked to medium rare, so 3-4 minutes per side over high heat.
Why it’s good for you: Not something you’d traditionally eat? Give it a taste: Ostrich is very lean and contains a large amount of iron.
Prep: Drizzle with or marinate in olive oil. Since the meat is lean like venison, it needs added fat to stay moist.
How to cook it: Grill over high heat, allowing the meat to cook for 3-4 minutes per side.
Why it’s good for you: Swordfish has virtually the same number of calories per serving as chicken or beef. Unlike the land-dwelling animals, though, it’s loaded with heart-healthy omega-3 fats—and makes the ultimate sailing trophy.
Prep: Brush with olive oil, and top with a squirt of fresh lemon juice.
How to cook it: Just like ostrich. Grill over high heat for 3-4 minutes per side.
by Kimberly Flynn