Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
For stuffing, in a medium saucepan combine water and bulgur. Bring to boiling; reduce heat. Cover and simmer for 12 minutes or until tender. Stir in carrot and onion and cook 5 minutes more. Drain off excess liquid, if necessary. Stir in orange peel, salt, and pepper.
Spoon 1/4 cup of the stuffing onto each fish fillet. Roll fish around filling. Secure with wooden toothpicks, if necessary. Spray an 8x8x2-inch baking dish with nonstick cooking spray . Arrange fish rolls, seam side down, in baking dish. Place any remaining stuffing around fish rolls in baking dish.
In a small saucepan heat orange juice concentrate, margarine, and ginger until margarine is melted. Brush mixture over fish rolls.