Summer eating conjures up visions of delicacy and lightness, fresh fish and dewy produce. Yet the symbol of summer cookouts is the grill, which brings to mind heavier food: steaks, hamburgers and potatoes.

Cooking light food on the grill is a special art, but Andrew Sutton, self-professed grill maniac, executive chef of Napa Rose, the Disneyland restaurant, has figured out solutions for the apparent conflict, ways of successfully adding health-conscious food to the barbecue menu.

Some of Sutton’s suggestions:

• Grilled oysters. Sutton thinks they are a perfect choice. He puts Hog Island or other robust oysters directly on the grill. “The shells open right up,” he says. “No knives necessary, so they are safe to make.” When the oysters are warmed through, he tops them in the open shells with a mix of crab, butter, leeks and lemon.
• Grilled fish. Sutton’s tips include starting with a hot grill; spraying the grill with vegetable oil just before putting on the fish steak or fillet; sprinkling fish with lemon zest for flavor and to make a barrier between fish skin and the grate, to help avoid sticking; flipping the fish and cooking both sides evenly. The simplest fish preparation: Rub fish with olive oil and lemon zest; sprinkle with salt, pepper and fresh herbs; let sit for 20 to 30 minutes; cook and enjoy.
• Grilled fruit. Nectarines and peaches grill especially well, Sutton says. Cut in half, pitted, sprinkled with granulated sugar and lemon, grilled skin side down, they’re done when caramelized and brown grill marks sear the surface. Top with pecan ice cream, serve with shortbread.