Grilled fish, veggies & fruits form fewer harmful chemicals than beef, pork or chicken. Use a drip-tray to catch any juices which prevents them from smoking when they hit hot coals.
Whatever you choose to grill, (fish, meat, veggies, etc) marinate the food for at least an hour or 2 in a mixture that contains beer or wine and add a couple handfuls of fresh or dried rosemary, thyme & oregano to the marinade. Herbs contain antioxidants that can greatly reduce the toxins created by grilling. (especially rosemary)
Slow cooking over low heat (& further from the coals) is better than using high heat. Try to keep the temperature under 375 degrees & don't allow foods to blacken on the outside. Happy, healthy grilling!
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