Blackened alligator - what cut of meat do you use?

I’m pretty sure I have the blackening part down, but what type of alligator meat do you use? I found some frozen “alligator filet” at a meat market.



Will this cut work? I was hoping to get tail meat and I am not sure where the filet comes from. I’ve tried using blackstrap and it did not turn out good, maybe too lean? I just want to cook something close to how the chimes does it.