2 lbs. skinless gulf trout fillets, or other fresh fillets
2 tbsp. onion, grated
1 1/2 tsp. salt
1/8 tsp. pepper
2 lg. tomatoes, cut into sm. pieces
1/4 c. butter
1 c. Swiss cheese, shredded

Place fillets in a single layer on a well-greased bake and serve platter. Sprinkle with onion, salt, and pepper and cover with tomato pieces. Pour butter over fillets and broil about 4 inches from source of heat for 10 minutes or until fish flakes easily when tested with a fork. Sprinkle fish with cheese and broil 2 or 3 minutes longer or until cheese melts. Makes 4 to 6 servings.