If you thought last week was cheeky, watch out, because things are about to get saucy. In a bid to help my husband to stick to his healthy resolutions through summer, I've been bribing him with sauce – and lots of it. But before you get nervous about any over-sharing here, I'm referring to our barbeques. And don't worry, nobody's been burning any sausages.

In the UK, trying to infiltrate the traditionally male domain of barbeques with healthy eating tips is challenging. Men like their steak and they like it chargrilled (burnt). Asking for yours without charcoal (as you've heard burnt food is carcinogenic) will have you branded a sissy. Bring "fish" or "salad" into the conversation and you will be openly mocked.

In contrast, although Bermuda has frightening obesity statistics, barbequing is actually something that's done quite healthily. Aside from the sides of course – there's nothing healthy about a large aluminum tray full of mac 'n' cheese. But fish and salads are regulars on the menu here, helped by having a plentiful supply of delicious local fish and the kind of weather that makes salad an attractive option.

Still, I know there will be many of you that struggle to keep red meat off your grill this summer. And whilst I don't have too much of a problem with the occasional lean steak, fatty cuts of meat – and especially sausages – are a serious concern when eaten frequently. They're high in the saturated fat that causes bad cholesterol levels to soar – and obviously contribute to weight gain too.

Some of the best barbequed fish I ever had was rockfish, caught two hours earlier and cooked with lemon juice, garlic and fresh herbs. That's it. Fish that fresh doesn't really need anything else. However, if like mine, your spouse likes to say that fish or chicken on the grill just isn't as tasty as red meat, you may have to bring out the sauce.

Marinades may well be the saviour of healthy cooking – generally helping to infuse flavour without injecting too many calories. Watch out though as some are common hiding places for things like high fructose corn syrup and monosodium glutamate. Without a doubt, my favourite marinades are the Stonewall Kitchen options available at Miles – some are a little high in sugar for my liking, but they are low in fat (many are fat-free) and made without nasty additives. Miles scares me with its high prices and tempting gourmet options, but honestly, these are worth running the million dollar grocery gauntlet.

The Maple Chipotle Grille Sauce is one of the best partners for chicken or fish on the barbeque - especially if you are in the process of converting the caveman in your life to healthy outdoor cooking. It has a perfect barbeque flavour and has passed the man-test several times over in our house.

The lovely husband, a convert, would like to point however that it's not just the marinating that's important. He has recently mastered the art of "triple basting" and says that cooking over a low heat, turning frequently and triple basting are vital for tasty chicken options. You can baste fish frequently too, but if you are steaming it in foil pouches this can get tricky. The answer here is to marinade the fish in the sauce for at least an hour in the fridge first. Bring the fish to room temperature though before you cook it. This helps it cook through to the centre, without becoming dry on the outside.

As I've already said, unfortunately it's the "sides" that often do us in. Among the offenders are mac 'n' cheese, peas and rice cooked with bacon and a gallon of oil, and barbeque beans. The problem with barbeque beans is that the sauce can get loaded with sugar and adding bacon means adding a serving of artery clogging fat. But as luck would have it, there's a great recipe for Southwest Baked Beans on the side of the Maple Chipotle sauce bottle. However, here's my modified version below – trust me, they're still seriously tasty. (Try and use the Eden Organic brand of beans. By far the best.)

Southwest baked beans (modified from Stonewall Kitchen)

Ingredients (serves a crowd of 10-12!):

1 cup finely chopped onion

1 can pinto beans, rinsed

2 cans cannellini beans, rinsed

1 can kidney beans, rinsed

1 can tinned tomatoes

1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce

2 tbsp Black Seal rum (optional)

Black pepper - to taste

Method:

1. Soften the onions in 1tbsp olive oil

2. Add the beans, tomatoes, rum and black pepper

3. Bake in a greased 8-cup casserole dish for one hour at 325F.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified Clinical Nutritionist. She can be contacted at 291 4725 or clinicalnutrition@gmail.com