In a large bowl, stir together the bulgur and 1 teaspoon salt, then pour 1 1/2 cups boiling water over the mix. Cover and let sit until water is absorbed, 20 to 30 minutes. Fluff with a fork.
In a bowl, combine olive oil, lemon peel, lemon juice, 1/2 teaspoon pepper, mint, and parsley. Pour dressing over cooked bulgur and stir to coat. Stir in green onions and pine nuts.
Sprinkle both sides of halibut with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large frying pan over medium-high heat. Add oil, then halibut. Cook, turning once, until fish is opaque in the center, about 10 minutes total per inch of thickness.
Mound tabbouleh on plates and top with halibut. Serve warm.
Note: Nutritional analysis is per serving.