Moir’s note: This recipe is vey simple, kind of like French toast. It can be
         varied with different herbs and cheeses, It is great over fresh spinach or aruguIa
         while it is still warm, so the greens will just skirt to wilt. Caesar, blue cheese,
         lemon, roasted pepper, sun-dried tomato, balsamic are all great dressings (see
         recip’s.) to serve with this.
         
         Fish plccata Shack style
         1 pound thin white fish fillets, such as     ½ cup flour
          snapper, skinned       salt and freshly ground pepper
         4 whole eggs            2-3 tablespoons vegetable oil
         Small handful of fresh basil, chopped   2 ounces capers
         2 ounces shredded Parmesan cheese
         
           Place the flour on a shallow pan or plate.
           Heat oil in a large skillet over medium heat. Beat the eggs in a bowl.
         Add the cheese and chopped basil and season with salt and pepper.
           Dredge each fillet in the flour, then dip into the egg mix.
           Place fillets one at a time in the hot oil. Cook until fish is lightly brown,
         then flip and repeat. Total cooking time will be 5-7 minutes, depending on
         thickness of fish.
           Remove from pan onto a plate. Garnish with capers and a little cheese,
           Serves two.