Why they're good for you: Clams are loaded with iron and are one of the few meats high in vitamin C — one serving contains nearly half of your recommended daily intake.
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: In or out of the shell, lobster meat is significantly lower in fat than pork and beef, 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 3 minutes, then flip and pour the juice over the top; grill for another 4-5 minutes. The heat caramelizes the meat, giving it more flavor.
Why it's good for you: Deer meat 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 to 4 minutes per side over high heat.
Why it's good for you: This long-necked beast 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 to 4 minutes per side.
Why it's good for you: Besides being the ultimate sailing trophy, swordfish has virtually the same number of calories per serving as chicken or beef, and it's loaded with heart-healthy omega-3 fats.
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 to 4 minutes per side.