723 Dante St., 861-7610
Blackened tuna with smoked corn sauce is one of chef Frank Brigtsen's classics.
808 Bienville St., 581-3467
The fish varies but the technique is always dead on.
3203 Williams Blvd., Kenner, 443-6454
Alligator, calamari and finfish are all served blackened.
K-Paul's Louisiana Kitchen
416 Chartres St., 596-2530
Where the blackened seafood craze first took wing.
Two Tony's Restaurant
8536 Pontchartrain Blvd., 282-0801
Order the entire seafood platter blackened instead of fried.