Arrange fish in single layers in glass baking dish. Mix lime juice, green onion, garlic, thyme and chile in a small bowl; season with salt and pepper. Spoon over fish, letting stand at room temperature at least 20 minutes, and up to an hour.
Heat oil in large nonstick skillet over medium-high heat.
Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to the skillet and cook until golden in the center, about 2 minutes per side. Transfer fish to paper towels to drain.
Cut off a thin slice from each warm pita bread round, forming an opening. Open pita pockets and stuff with fish, lettuce and tomato.
Serve with desired condiments.
Courtesy of Epicurious