Fish 'n Tomato Skillet Dinner

• 4 cups canned diced tomatoes with juice
• 1 enormously large sweet Vidalia onion coarsely chopped
• 3 tablespoons olive oil
• 1/4 cup loosely packed brown sugar
• 4 to 6 firm fish fillets. Tilapia is great.

Heat oil in a skillet. Cook onions until transparent. Add the tomatoes and brown sugar. Bring to a boil. Reduce heat to a simmer. Lay the fish fillets on the top of the tomatoes. Cover loosely and simmer till the fish are done. Serve hot with white rice or noodles.

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