Looking for a red wine to match with fish?  Try a wine that is lighter-bodied, with good acidity, and low in tannins. Acidity in the wine acts like a squeeze of lemon with the fish. Low tannins avoid the nasty metallic aftertaste you get when components in the fish clash with highly tannic wines like Cabernet Sauvignon or Syrah. A cool climate Pinot Noir (Burgundy, Oregon, New Zealand, Canada), Gamay (from Beaujolais), or a Cabernet Franc from the Loire would all make a better match.