Place potatoes and green beans in a medium saucepan and add water to cover; season with salt. ( salt helps to keep the green and purple colors vibrant). Bring to a boil, reduce heat and let simmer until potatoes and green beans are tender.(approx 5 min.)

Remove from heat and plunge potatoes and green beans into a bowl filled with cold water and ice ( also to help keep colors vibrant and stops the cooking process)

Meanwhile cut cherry tomatoes in half, and dice heirloom tomato, set all vegetables aside.

Add Pesto sauce with just enough olive oil to make it a "pourable" consistency, set aside.

In a large skillet heat 1 Tbsp oil in medium-high heat. Brush each side of the Halibut with a light coating of olive oil, season with salt and pepper.

Cook fish in skillet with skin side down until skin is very crisp (approx 4 min.) Turn fish and cook until just cooked through ( approx. 2 min more) . Remove skin with a fork (optional) and transfer fish to a plate.

Heat 1 tsp of olive oil in a medium pan over medium high heat, add the chopped scallions, and tomatoes, cook for just a couple of minutes until scallions are soft and tomatoes are lightly cooked. Add potatoes and green beans to pan and heat to desired temeurature.

After transferring the fish to a plate, spoon vegetable mixture around the fish and drizzle fish and vegetable with the pesto/olive oil mixture. Season with additional salt and pepper to taste and add chopped scallions as a garnish if desired.