Citrus cured & Olive Oil Poached Arctic Char

1 filet Arctic Char, or Sea Trout, skin on (can be done with salmon too)
1 cup kosher salt (or sea salt)
½ cup sugar
2 lemons, zested and juiced
2 limes, zested and juiced
1 orange, zested and juiced
1 Tablespoon cracked black pepper
4 cups Extra Virgin Olive Oil
3 cloves Garlic
2 sprigs thyme

1. In a mixing bowl, combine salt, sugar, all citrus juice and zest and pepper. (Other spices, such as coriander, fennel seed, smoked paprika, even cumin can be added to the cure.)
2. Place a piece of plastic wrap on a tray, and sprinkle some of the cure on the plastic in roughly the same shape as the fish.
3. Place the fish, skin side down, onto the cure you sprinkled on the plastic.
4. Completely cover the fish with the remaining cure, adding more to the thicker end of the fish.
5. Fold the plastic wrap over the fish and place in the refrigerator for a maximum of 8 hours, but not less than 6. (If using salmon, double the cure time).
6. Rinse and dry the fish. Cut into portions.
7. In a heavy cooking vessel, with a wide bottom, heat olive oil with garlic and thyme to 135 degrees F. You want about an inch of oil in the cooking vessel. Use a thermometer, and keep the temperature consistent throughout the cooking of the fish.
8. Once proper heat is achieved, place the portions of fish into the oil. Depending on your pan size, you may need to do this in batches.
9. Keeping heat consistent, the fish should take between 8 and 12 minutes, depending on the thickness of the pieces, and how cooked you want the fish to be. Medium rare is a good place to be. Keep in mind that the fish has been cured, which will allow it to be safely consumed even if under cooked.
10. Gently remove from oil (use a slotted spoon to lift out of the oil—it will be delicate). Oil can be cooled and frozen for future use.