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Blue Pointe Restaurant Review: Blue Pointe has always been a solid value for moderately priced fish and seafood. Lit by schoolhouse lamps, its paneled walls are brightened with seascapes, thanks to longtime proprietor David Muer, a distant relative of the Muers of the long-closed Detroit Joe Muer's and the Chuck Muer chain fame. When Joe Muer's closed, David Muer obtained the recipes for some of its signature dishes, such as shrimp Ilene, baked shrimp in casino butter, crab balls with mustard sauce and creamy white bean relish alongside creamed spinach. Thank goodness, you can find them here. The kitchen favors a simple approach to preparing fish, be it trout, perch and whitefish, allowing the flavor to come through without the disguise of sauces. Dishes such as finnan haddie survive, too. There's a limited wine list of reds and whites. Service is friendly and informal.