If you're trying to pull some fats out, fresh herbs,
especially the soft ones, I think, to add a lot
of cilantro, tarragon, mint, parsley, to really brighten up a
dish. You could use a lot of acid to add
a whole other layer, too, and the zest of the
acid. Like, so, orange and lemon zest, lime zest, all
those things give food a lot of pop.