Alamosa Striped Bass Tostadas with Lager Tomatillo Salsa Recipe

Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.

Christopher Cina Jul 23, 2017 - 4 min read

Alamosa Striped Bass Tostadas with Lager Tomatillo Salsa Recipe Primary Image

Alamosa Striped Bass is a hybrid striped bass (a cross between the striped bass and the white bass) farmed in Alamosa, Colorado, by a family-owned company, Colorado Catch. It is a moderately fatty and mild-tasting fish with a firm, yet flaky texture. Well-suited to a variety of cuisines, here it is paired with tomatillos and Vienna lager to upscale the traditional tostada.

Active preparation time: 60 minutes
Total time: 3 hours
Serves: 4

Tomatillo Salsa

1 lb (454 g) tomatillos, papery skin removed and rinsed
1/4 cup (59 ml) olive oil plus additional to coat the tomatillos
1/4 lb (113 g) yellow onion, diced small
5 cloves garlic
1/4 cup (59 ml) lime juice
4 fl oz (118 ml) Vienna lager
1/2 bunch cilantro, leaves only
1/2 tsp ground cumin seed
1 teaspoon dark chili powder
1 tsp kosher salt or to taste

Preheat the broiler. Halve the tomatillos, toss with olive oil to coat, and spread them skin side up on a sheet pan. Broil them for 5–7 minutes, until the skins begin to blister and blacken and they start to release their liquid. Remove from the oven and cool to room temperature.


Combine the tomatillos and their liquid with the 1/4 cup (59 ml) of olive oil and remaining ingredients, except the salt. Purée with a hand blender or in a food processor. Season to taste with salt and chill for at least 2 hours before serving.

Alamosa Striped Bass

1 side Alamosa striped bass or other mild-flavored fish (1½–2 lb/680–907 g)
1 tsp olive oil
Salt and pepper
2 Tbs (30 ml) grapeseed oil

Clean the fish from head to tail, trimming the fat off the belly and removing the bones (or have your fishmonger do this for you). Coat the fish with olive oil and season to taste with salt and pepper.

In a large sauté pan over medium to high heat, add the grapeseed oil and heat for 1–2 minutes, until the oil is hot. Place the fish skin side down and cook 4–5 minutes on each side. Remove the fish from the pan and place skin side down on paper towels to drain. When drained and cooled slightly, flake the fish with a fork to pull it off the skin. Reserve.



2 cup (473 ml) grapeseed oil
8 small white corn tortillas
1 tsp kosher salt
1/2 red onion, diced
1 handful cilantro, chopped
2 green onions, thinly sliced on the bias
1/2 lime, cut in wedges
1 tsp kosher salt

In a large pan with high sides, heat the oil to 325ºF (163°C). Fry the tortillas for 2–3 minutes on each side, until they are light golden brown and crispy (they will start to bubble when they are done). Remove from the oil and place on paper towels to drain. Season to taste with salt while they are still hot.

To serve, divide the flaked fish evenly among the tortillas and top with the Tomatillo Salsa and red onion, cilantro, and green onions. Season with a squeeze of lime and salt to taste.

Beer Suggestions: Samuel Adams Boston Lager (Boston, Massachusetts), August Schell Firebrick (New Ulm, Minnesota), Live Oak Big Bark Amber (Austin, Texas).

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