Three’s Bar & Grill’s Chef and Owner Jaron Blosser’s Maui Onion Pomegranate Relish Recipe


Owners and Chefs Jaron Blosser, Travis Morrin, and Cody Christopher. Photo by Sean Micheal Hower.


Three’s Bar & Grill




One of the great things about Three’s is that we serve fresh shucked oysters, which get flown in from Washington six days a week. They are very popular.  Every now and then we like to offer our Three’s oyster sampler. There are lots of things you can serve on a fresh shucked oyster–we always use our homemade wasabi cocktail sauce. The best thing I’ve ever found to put on an oyster is this Maui onion and pomegranate relish. We also commonly serve this for our catering services as well. I think you’ll agree that it makes the perfect oyster.



During season we love to use fresh pomegranates, they are unique and delicious. I was always annoyed with getting the seeds out in a timely manner until I learned this little trick. Cut the fruit in half and break apart lightly till it opens up a little. Then beat it with the back of a  large serving spoon into a bowl and the seeds fly out easily. Then fill the bowl with water and what’s left of the rind floats to the surface.



Maui onion and pomegranate relish


1/4 cup finely chopped Maui onion

1/4 cup finely chopped parsley

1 tablespoon finely chopped ginger

1/2 tablespoon sambal

1/4 cup rice vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon salt


Mix all ingredients well and refrigerate until chilled.

Top one heaping teaspoon with medium size oyster such as Fanny bays, skookums or virginicas.

Then top with three pomegranate seeds.

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