When you want to cook low-fat, take a look at how well it’s done in Thailand and Vietnam. Cooks there are good at delivering satisfying flavor without fat.
Consider this grilled seafood dish, which is seasoned with a lean broth flavorful enough to work as a sauce. Southeast Asian touches of lime, chilies, lemon grass, and herbs give zip to clam juice. Add tomatoes and you have an Asian gazpacho that’s good hot or chilled. While you’re picking up the tomatoes, grab some corn for grilling. It will come off the barbecue with nuances of smoke, just like the seafood.