Removing fat from a recipe
It depends entirely on the recipe and how it will be used. Fat can work as a medium for flavors and heat, to provide texture (especially in the case of emulsification), and for its own flavor. Blindly removing it from a recipe may "work", but leave you with something quite different from what was originally intended - whether that's ok with you is a personal decision.

Rather than looking to eliminate fat, look to maximize your benefit from it. Find out what purpose it serves in a given recipe, then find an oil you like that fulfills that purpose and add only as much as is necessary.