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Blue Marlin Fish House Restaurant Review: Blue Marlin Fish House began as a fish smoking facility in 1938. Today, one can dine in the outdoor pavilion on the banks of Maule Lake in Oleta River State Park. Delicately slow-smoked fish (salmon, mahi mahi and, of course, blue marlin) is still a specialty, and the house-made fish dip --- fresh-tasting, mild, and subtly smoky --- is some of Miami’s best. But the smokehouse produces ribs, too, as well as moist brisket. Other winners: zesty roasted red pepper hummus and chiffon Key lime pie. There’s always lots of ice-cold beer to sip while bird watching.