Thaw fish, then rinse and pat dry with a paper towel.
STUFFING: In a medium saucepan combine the water and the bulgur. Bring to a boil, then reduce heat, cover and simmer for about 12 minutes or until tender. Stir in the carrot and onion and cook about 5 minutes longer. Drain any excess liquid and then stir in the orange peel, salt and pepper.
Spoon 1/4 cup of the stuffing onto each of the 4 fish fillets and roll each one around the stuffing. You can secure the fillets together with toothpicks. Spray an 8x8x2-inch baking dish with the non-stick cooking spray, then arrange the fish rolls in the baking dish.
In a small saucepan, heat the orange juice concentrate, butter and ginger until the butter is melted. Brush mixture over the fish rolls.
Bake uncovered in the oven at 350°F for 20-25 minutes or until the fish flakes. You can serve the fish rolls with any extra stuffing.
Notes
Recipe submitted by Leanna Scalf from Tennesee, October 2000. Thanks Leanna!