Not everything has to be complicated - or fattening. Sometimes you just want to enjoy some fish, a few fries and a kick in the tastebuds. Rather than just do ketchup (come on, we can do better!) or ranch (dear god, I'm sorry, that's disgusting!) I decided to try out an Asian dipping sauce to accompany said fries, which were deliciously handcut from sweet potatoes.
Anyway, I combined 1 serving of plain greek yogurt, a few splashes of lime juice, two tbsp of light sour cream, 1 tbsp of wasabi paste and zest from a piece of fresh ginger, already peeled. Simply stir this all tougher for a few seconds and then taste and adjust accordingly - personally, we added more wasabi. You can make this ahead of time and then place it in the fridge so that it will retain its consistency until dinner is ready.
To make these (healthier) fries, I julienned two large sweet potatoes and drizzled both sides with olive oil and a little salt. Then I baked them at 350 degrees on a lightly greased cookie sheet for about 20-25 minutes, flipping them once. I then turned the broiler on low and let them cook for another 15-20 minutes to get them crisp, again, flipping them once.
Served with a sesame-seed and soy albacore tuna steak and a side of edamame.