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Blue Marlin Fish House Restaurant Review: On the banks of Maule Lake in Oleta River State Park, this strictly outdoor (though roofed and sheltered on two sides) dining pavilion has been through many managements since it began as a fish smoking facility in 1938. Proprietors Yocelyn and D.J. Suarez keep prices low and the ambience friendly to all, but have upgraded the menu. Delicately slow-smoked fish (three varieties: salmon, mahi mahi and, of course, blue marlin) is still a specialty, and the house-made fish dip---fresh-tasting, mild, and subtly, rather than overwhelmingly, 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, of the two Key lime pies offered, the chiffon model made by Yocelyn’s mom. There’s always lots of ice cold beer.