Baja Light: Grilled, with a trimmed-down tartar sauce. Grilled instead of deep-fried, and with a trimmed-down tartar sauce. Special touch: Light Chipotle Tartar Sauce.
2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped onion
Preparation: Purée all ingredients in a blender. Chill until used.
Japanese: Ponzu-wasabi mayo drizzled on Pacific albacore (the sustainable tuna). This one's made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna. Special touch: Ponzu-Wasabi Mayo.
1 cup mayonnaise
2 tablespoons ponzu sauce
2 teaspoons wasabi paste or powder
Preparation: Stir all ingredients together in a bowl. Chill until used.
Mediterranean: Calamari with lemon aioli and fried capers and oranges in the slaw. Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari. Special touch: Lemon Aioli.
1 cup mayonnaise
2 teaspoons minced garlic
2 to 3 tbsp. lemon juice
Preparation: Stir ingredients together in a bowl. Chill until used.
Golden State: Grilled halibut, avocados, and salted lemon salad. Inspired by the farm-fresh avocados and lemons of California. Special touch: Avocado and Salted Lemon Salad.
1/2 lemon cut lengthwise
1/2 teaspoon kosher salt
2 small avocados, chopped
2 tablespoons diced white onion
1 red Fresno chile, seeded and minced
2 teaspoons lemon juice
2 teaspoons olive oil
Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.
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