I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more suited for fish (I know this isn't traditional)
Pinot noir is generally made as a light bodied red wine, and in many cases, tends to have enough acidity to make it a wonderful pairing with lots of different kinds of foods. (Barberas from Italy are similar). Knowing that red wine is not a traditional pairing for fish, I would go ahead and see if you like Pinot Noir with whatever fish you like.
Dry rosé (there are some lovely French, Spanish, and Italian dry rosés) is also a nice choice, as they are generally light, easy to drink wines.
Remember, what YOU like is the right wine for whatever you're eating, no matter what the experts say.
One of the most memorable meals I ever ate was a seared halibut steak, with which I drank a slightly chilled Beaujolais (light, fruity, made from Gamay grape, if French wines aren't so readily available in your part of the world). I did take the precaution of phoning the restaurant half an hour before I was due to arrive to ask them to put the Beaujolais on ice, to bring it down to about 15C (60F). That was 20 years ago, and I still reminisce about that meal.