The rule "white wine with fish and red wine with meat" is not always true.

Some meaty and fatty fishes such as tuna, swordfish, monkfish, cod and salmon can be enjoyed with light reds such Pinot Noir, Cerasuolo, Beaujolais.

Especially if grilled or roasted and if wrapped in bacon or served with meat (surf`n`turf) or hearthy vegetables (lentils, mushroom).

It's the iron concentration, and not the tannins, in red wines which is responsible for the metallic, fishy aftertaste.

Stay unconventional and try a lean filet mignon or beef tartare with Rose' Champagne or a fatty steak with a oily, oak aged white (Chardonnay, Marsanne, Roussanne, Oaked White Rioja).