Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, cut fish into four serving-size portions; set aside. In a medium saucepan combine the water, bulgur, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until bulgur is tender; drain.
Meanwhile, in a small bowl combine thyme, orange peel, coriander, and 1/4 teaspoon salt. Brush both sides of fish with 1 tablespoon of the oil. Sprinkle evenly with half of the spice mixture; rub in with your fingers. Set the remaining spice mixture aside. Measure thickness of fish.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
Add the remaining spice mixture and the remaining 1 tablespoon oil to bulgur. Gently stir in sweet pepper and blueberries. Serve fish with bulgur mixture.