Grind the pistachios and put in a plate. Season the swordfish with salt and pepper and coat with pistachios.
Heat a pan with butter and olive oil. Put the swordfish in the pan over medium heat, cook for 3 minutes each side, and set aside.
For the berries sauté, heat a wok over high heat and put oil and butter. Add the berries and then wine, allow to reduce for a few seconds, and keep sautéing. Season with salt and pepper.
Serve the swordfish with the hot berries sauté.
