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It's not necessary to visit the Lowcountry for a taste of Lowcountry fare. For more than 10 years, Blue Marlin has specialized in creative seafood dishes with a Lowcountry kick. Of course shrimp and grits is on the menu. The grits is made locally across the street at Adluh Flour. Blue Marlin also serves hand-cut steaks, a Fried Green Tomato appetizer, a skillet of Oysters Bienville and Salmon Pontchartrain with its blackened shrimp and scallops in a creamy mornay sauce. In 2007, Chef Brian Dukes had the honor of preparing dinner at the famed James Beard House in New York City. Blue Marlin is proud to be a part of The Sustainable Seafood Initiative.