For relish, juice one of the oranges. Peel and section the remaining 2 oranges. In a medium bowl combine the oranges, orange juice, and the next four ingredients (through cilantro). Cover and chill 2 to 4 hours.
Thaw fish, if frozen. Rinse and pat dry. Preheat oven to 300 degrees F. Lightly season fish with salt and pepper. On waxed paper or in a shallow dish stir together flour and cardamom. Dip fish into flour mixture, turning to coat.
In a 12-inch nonstick skillet melt 2 tablespoons of the butter over medium-high heat. Add half of the fish; cook 6 to 8 minutes or until fish is golden and flakes easily, turning once. Keep warm in oven while cooking remaining fish in remaining 2 tablespoons butter. Serve with relish and sprinkle with chives.